© Dave Lauridsen
- TOTAL TIME: 20 MIN
- SERVINGS: 3 cups
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.
- 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
- 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 AheadThe relish can be refrigerated for up to 2 days.