CURRANT-PINE NUT RELISH

Currant-Pine Nut Relish image

Number Of Ingredients 9

1/2 cup pine nuts
1/3 cup extra-virgin olive oil
1/2 sprig rosemary
1 chile de árbol
3/4 cup finely diced red onion
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375°F.
Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.