Sweet and savory pine nut relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (generous) chopped dried apricots (about 3 ounces) |
| ⅓ | cup | Chopped white onion |
| 3 | tablespoons | Finely chopped drained oil-packed sun-dried tomatoes |
| 2½ | tablespoon | Honey |
| 1 | tablespoon | Minced peeled fresh ginger |
| 2 | teaspoons | Chopped jalapeño chili with seeds |
| ⅔ | cup | Chopped seeded plum tomatoes |
| 3 | tablespoons | Pine nuts; toasted |
| 1 | tablespoon | Chopped fresh cilantro |
Directions
Here's a tangy condiment for holiday entrées; try it with pork tenderloin, roasted chicken or turkey. Begin preparing the relish a day ahead to allow the flavors time to blend.
Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes 1⅔ cups.
Bon Appétit November 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998