| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | (generous) chopped dried apricots (about 3 ounces) |
| 1/3 | c | Chopped white onion |
| 3 | tb | Finely chopped drained oil-packed sun-dried tomatoes |
| 2 1/2 | tb | Honey |
| 1 | tb | Minced peeled fresh ginger |
| 2 | ts | Chopped jalapeño chili with seeds |
| 2/3 | c | Chopped seeded plum tomatoes |
| 3 | tb | Pine nuts; toasted |
| 1 | tb | Chopped fresh cilantro |
INSTRUCTIONS
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 1 2/3 cups. Bon Appétit November 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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