Pomegranate delights

Sunset, Sept, 1998 by Andrew Baker

FESENJOON SAUCE

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir 2 cloves garlic in 1/2 teaspoon olive oil until garlic is lightly browned and soft when pressed, about 2 minutes. Remove from pan. To pan, add 2 cups walnuts; stir until toasted, about 6 minutes. In a blender or food processor, puree walnuts, garlic, 1 to 2 tablespoons minced fresh jalapeno chili, 1/4 cup pomegranate concentrate, and 3/4 cup water; scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day. Makes 2 cups.

Per tablespoon: 54 cal., 78% (42 cal.) from fat; 1.1 g protein; 4.7 g fat (0.4 g sat.); 2.6 g carbo (0.4 g fiber); 0.8 mg sodium; 0 mg chol.