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.
Recipe information
Yield
Makes 1 2/3 cups
Ingredients
1/2 cup (generous) chopped dried apricots (about 3 ounces)
1/3 cup chopped white onion
3 tablespoons finely chopped drained oil-packed sun-dried tomatoes
2 1/2 tablespoons honey
1 tablespoon minced peeled fresh ginger
2 teaspoons chopped jalapeño chili with seeds
2/3 cup chopped seeded plum tomatoes
3 tablespoons pine nuts, toasted
1 tablespoon chopped fresh cilantro
Preparation
Step 1
Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
Step 2
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.)
