Thursday, March 26, 2009

Lemon Olive Relish

Serve with meat, poultry, or fish.

1/2 c. water
2 garlic cloves, chopped
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp crushed hot red pepper flakes
1/2 cup chopped red onion
16 green Mediterranean olives, pitted & chopped
8 thin lemon slices, each cut into 8 pieces
2 tbl lemon oil or olive oil
1 tsp salt
2 tbl finely shredded mint leaves (optional)

Combine water, garlic, cumin, fennel & pepper flakes in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the liquid is reduced to 1/4 c, about 5 min. Transfer to a bowl and let cool to room temperature.

Add onion, olives, lemons, oil and salt. Let stand at least 10 min. or up to 2 hrs before serving.

Just before serving, stir in the mint.

makes about 1-1/4 cups

No comments: