Raisin-Pinenut Relish

1. 1

   Lightly toast the pinenuts in a skillet over medium-high heat.

2. 2

   Be careful to not toast them too much as they will take on a bitter flavor.

3. 3

   Set aside.

4. 4

   Pour the oil into the hot skillet.

5. 5

   Add the onion and saute over medium-high heat until golden, stirring occasionally.

6. 6

   Add the garlic and saute for another minute or so until the garlic is fragrant.

7. 7

   Add the raisins and the vinegar.

8. 8

   Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump.

9. 9

   Add the peppers, followed by the anchovies, 1/2 cup water, and pinenuts.

10. 10

    Stir and reduce the heat to low.

11. 11

    Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated.

12. 12

    Once the relish has dried, add the oregano and stir well.

13. 13

    Allow to cool completely before using.

14. 14

    Keeps well if refrigerated for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.