Date Relish

This date relish is surprisingly good. I have been known to eat it with a spoon.

This salsa is completely addictive.  I eat it with a spoon.  The recipe from the August 2008 issue of Bon Appetit used parsley and pine nuts but I prefer the bolder flavor of cilantro and toasted walnuts.  You can view this blog post associated with this recipe by clicking here.

6 green onions, thinly sliced, both white and green part
1 cup chopped fresh Italian cilantro
2/3 cup chopped pitted Medjool dates
1/2 cup walnuts, toasted
2 teaspoons finely grated lemon peel
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1  teaspoons (about) minced seeded deveined habanero chile* (from 1 chile) or 2 Serrano chiles, minced

In a medium bowl, combine the green onions, cilantro, dates, walnuts and lemon zest.  Stir in the olive oil and lemon juice until combined, avoiding mashing the dates.   Add chile to taste.  Season relish to taste with salt.  This relish can be made ahead, bring to room temperature before serving.

* Removing the seeds and veins from the super-hot habanero chile tames it a bit. To protect your hands when handling the chiles, wear disposable gloves.


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