Tunisian Relish

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.

  • Total Time:
  • Servings: 3 cups

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  • 1 cup dried currants
  • 2 cups pitted green olives, chopped
  • 1 cup sweet Peppadew peppers, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • Kosher salt

How to make this recipe

  1. 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.

Contributed By Photo © Dave Lauridsen Published July 2012

470830 recipes/tunisian-relish 2013-12-06T23:54:59+00:00 Susan Feniger barbecue-cookout|sauces-and-condiments|make-ahead|no-cook july-2012 recipes,tunisian-relish 470830

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