Tunisian Relish

Food & Wine
Tunisian RelishRecipe
Dave Lauridsen
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.
3 cups


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


Total: 20 Minutes

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.

Created date

May 2013