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
How to Make It
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.
The relish can be refrigerated for up to 2 days.
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