From Food & Wine a decade ago, described as “mouth-tinglingly tangy” and I absolutely agree. This relish remains one of my all-time favorites, and it’s a divine pairing with Green Zebras.
Adapted from James Syhabout in Food & Wine
Delicious on tomatoes, and also good on fish or just crostini.
1/3 cup salted roasted pistachios, coarsely chopped
1/3 cup very finely chopped shallots
2 tablespoons small capers, rinsed
2 tablespoons Champagne vinegar
2 teaspoons sugar
1 teaspoon pink peppercorns, crushed
2 tablespoons extra virgin olive oil, plus more for serving
4 Green Zebras, or other tart green variety
Small basil leaves, to garnish
My method: In a minichop, chop the pistachios coarsely, empty into jar, then chop the shallots finely, and add to jar. Crush the peppercorns with a mortar & pestle.
In a jar, combine the pistachios with the shallots, capers, vinegar, sugar, pink peppercorns and the 2 tablespoons of olive oil; season with sea salt. Refrigerate overnight.
Arrange the tomato slices on a plate. Drizzle lightly with olive oil and sprinkle with sea salt. Stir the relish and sprinkle over the tomatoes. Garnish with basil leaves and serve.
Relish can be refrigerated up to 3-4 days.
