Ingredients

makes about 1 1/2 cups

　　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

　　

Step 1

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.

　　

Step 2

Pour the oil into the hot skillet. Add the onion and sauté over medium-high heat until golden, stirring occasionally. Add the garlic and sauté 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.

　　'wichcraft