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Recipe: Caper and Almond ‘Relish’

Whether you’re barbecuing pork ribs or slow cooking some pork shoulder in the oven, almost every cut of meat can benefit from a little burst of flavour courtesy of a condiment. Skip the barbecue sauce or mustard (or whatever you go-to may be) for once and try making a batch of this spin on a relish.

Bright and fresh with a little bit of crunch from the crushed almond, everyone around the dinner will definitely enjoy a spoonful or two of this pork-friendly topping on their plate this week!

What you’ll need…

1 cup roasted almonds

1/4 cup fresh basil leaves

2 tablespoons finely sliced fresh chives

1 tablespoon fresh rosemary

1 tablespoon capers

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

2 teaspoons white wine vinegar

2 teaspoons caper juice

salt and pepper (to taste)

Directions:

Place the first 5 ingredients in a food processor and pulse until a a chunky paste forms.

In a small bowl, whisk together remaining ingredients.

Pulse the food processor several more times while pouring in the liquid mixture.

Spoon out into a bowl, season to salt with salt and pepper and serve with any ready and willing cut of pork!

Yields 1 1/2 cups relish

Total prep time…10 minutes