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1
Warm the olive oil in a small saute pan over medium-high heat, add the onion, chile, and rosemary, and season with the salt.
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2
Saute, stirring often to prevent the onion from browning, for about 5 minutes, until the onion is tender and translucent.
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3
Add the garlic and cook for 1 minute, stirring constantly to prevent it browning.
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4
Meanwhile, place the currants in a small saucepan.
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5
Add the vinegar, making sure there is enough to cover.
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6
Bring the vinegar to a simmer over high heat, reduce the heat, and simmer for about 5 minutes, until they are soft and plump.
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7
Add the currants and vinegar to the saute pan with the onion.
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8
If there is so much vinegar that the relish is runny, bring the vinegar to a boil over medium-high heat and boil it until there is just enough liquid to bind the currants.
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9
Turn off the heat and allow the currants to cool to room temperature.
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10
Remove and discard the chile and rosemary and stir in the pine nuts just before serving.
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11
Note: In order to ensure that they keep their crunchy texture, you want to add pine nuts only to the amount of relish you will be using at the time.
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12
Transfer the remaining relish to an airtight container and refrigerate for up to one week.
