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pinenuts extra-virgin olive oil yellow onion garlic dark raisins white wine vinegar peppers salt-cured anchovies fresh oregano
Viewed: 34 - Published at: 7 months agoIngredients
- 1/4 cup pinenuts
- 3 tablespoons extra-virgin olive oil
- 1/2 cup diced yellow onion
- 1 teaspoon finely chopped garlic
- 1/2 cup dark raisins
- 1/2 cup white wine vinegar
- 1/2 cup Roasted Peppers (page 184), roughly chopped
- 4 fillets salt-cured anchovies, finely chopped
- 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
Method
- Lightly toast the pinenuts in a skillet over medium-high heat.
- Be careful to not toast them too much as they will take on a bitter flavor.
- Set aside.
- Pour the oil into the hot skillet.
- Add the onion and saute over medium-high heat until golden, stirring occasionally.
- Add the garlic and saute for another minute or so until the garlic is fragrant.
- Add the raisins and the vinegar.
- Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump.
- Add the peppers, followed by the anchovies, 1/2 cup water, and pinenuts.
- Stir and reduce the heat to low.
- Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated.
- Once the relish has dried, add the oregano and stir well.
- Allow to cool completely before using.
- Keeps well if refrigerated for up to 1 week.
