Sweet-and-Tangy Relish

sweet-and-tangy relish served with crackers
Photo: Nico Schinco
Total Time:
10 mins

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.


  • 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


  1. In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.

  2. Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.

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