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 green olives, pitted, chopped
1 cup sweet Peppadew peppers, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
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.