1 cup dried currants
2 cups pitted green olives, chopped
1 cup sweet PEPPADEW® peppers, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews®, olive oil and vinegar. Season the relish with salt. Make Ahead the relish can be refrigerated for up to 2 days. Serve this sweet, salty and tangy relish with any grilled chicken, chicken kabobs as well as lamb and even fish. Enjoy!