Sweet-and-Tangy Relish

Name: Sweet-and-Tangy Relish
Total time: 10 min
Ingredients: 0.25 cup finely chopped marinated artichoke hearts; 0.25 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

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By

Lauryn Tyrell

Updated on November 1, 2021

sweet-and-tangy relish served with crackers — Photo: Nico Schinco

Total Time:

10 mins

Servings:

4

It's like mixing the whole antipasti bar into one addictive spread and we think this bright, modern relish is the perfect holiday party appetizer. Make it a day or two ahead of the party, then team it up with buttery crackers, fine cheeses, and charcuterie.

Ingredients

¼ cup finely chopped marinated artichoke hearts
¼ 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.