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Dave Lauridsen Photo by: Dave Lauridsen

Tunisian Relish

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.

Food & Wine JULY 2012

  • Yield: 3 cups
  • Total: 20 Minutes

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

Preparation

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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Tunisian Relish Recipe

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