Tunisian Relish

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READY IN: 20mins
Recipe by Lavender Lynn

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. This recipe in from Food & Wine.

Ingredients Nutrition

Directions

  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.
  2. Make Ahead The relish can be refrigerated for up to 2 days.

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