| 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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