Tunisian Relish

Name: Tunisian Relish
Prep time: 20 min
Total time: 20 min
Yield: 3 Cups
Ingredients: 1 cup dried currant; 2 cups green olives, pitted, chopped; 1 cup sweet Peppadew pepper, chopped; 1/2 cup extra-virgin olive oil; 1/4 cup sherry wine vinegar; kosher salt

Submitted by Lavender Lynn

"Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grilled chicken, as well as lamb and even fish. This recipe in from Food & Wine."

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Ready In:: 20mins
Ingredients:: 6
Yields:: 3 Cups

ingredients

1 cup dried currant
2 cups green olives, pitted, chopped
1 cup sweet Peppadew pepper, chopped
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup sherry wine vinegar
kosher salt

directions

In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.
Make Ahead The relish can be refrigerated for up to 2 days.