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Tunisian Relish

Dave Lauridsen
Total time 20 mins
Yield 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.

Ingredients

  • 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

How to Make It

  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.