TUNISIAN RELISH

1 cup dried currants

2 cups pitted green olives, chopped

1 cup sweet Peppadew peppers, chopped

½ cup extra virgin olive oil

¼ cup sherry vinegar

kosher salt

1.In a bowl, soak the currants in hot water until plump, about 5 minutes.  Drain, pressing out the excess water.  Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar.  Season the relish with salt.

NOTE:  The relish can be refrigerated for up to 2 days.

from Susan Feniger, Food and Wine Magazine, July 2012