Tangerine And Pomegranate Molasses Relish
- Servings: 4
- 3 small tangerines
- 1/4 cup finely diced fennel bulb
- 1/4 cup pomegranate molasses
- Juice of 1 lemon
- 2 tablespoons toasted pine nuts
- 1 teaspoon grated ginger
- 1/4 teaspoon ground chile pepper, preferably Chile de Arbol
Remove peel and pith from tangerines using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments; halve segments crosswise. Transfer to a medium bowl.
Add fennel, molasses, lemon juice, pine nuts, ginger, and chile pepper; stir to combine.