Tunisian Relish

Name: Tunisian Relish
Total time: 20 min
Yield: 3 cups
Ingredients: 1 cup dried currants; 2 cups green olives (pitted, chopped); 1 cup sweet Peppadew peppers (chopped); ½ cup extra-virgin olive oil; ¼ cup sherry vinegar; Kosher salt

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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.

By Susan Feniger

July 2012

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Recipe Summary

total:

20 mins

Yield:

3 cups

Ingredients

1 cup dried currants
2 cups green olives (pitted, chopped)
1 cup sweet Peppadew peppers (chopped)
½ cup extra-virgin olive oil
¼ cup sherry vinegar
Kosher salt

Directions

Step 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.

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Make Ahead

The relish can be refrigerated for up to 2 days.

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Tunisian Relish

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Ingredients

Directions

Make Ahead

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Tunisian Relish

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Tunisian Relish