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Gallery Sweet-and-Tangy Relish Credit: Nico Schinco Recipe Summary total: 10 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup finely chopped marinated artichoke hearts 1/4 cup finely chopped peppadew peppers 1 tablespoon capers, rinsed and drained 2 tablespoons chopped pimento-stuffed olives 2 tablespoons Genoa salami 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground pepper Butter crackers, for serving
Gallery Sweet-and-Tangy Relish Credit: Nico Schinco
Recipe Summary total: 10 mins Servings: 4
Gallery
Sweet-and-Tangy Relish Credit: Nico Schinco
Sweet-and-Tangy Relish
Credit: Nico Schinco
Sweet-and-Tangy Relish
Recipe Summary total: 10 mins Servings: 4
Recipe Summary
total: 10 mins
Servings: 4
total: 10 mins
total:
10 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup finely chopped marinated artichoke hearts 1/4 cup finely chopped peppadew peppers 1 tablespoon capers, rinsed and drained 2 tablespoons chopped pimento-stuffed olives 2 tablespoons Genoa salami 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground pepper Butter crackers, for serving
Directions
In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.
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All Reviews for Sweet-and-Tangy Relish
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All Reviews for Sweet-and-Tangy Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
