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From “Savory Baking,” by Mary Cech (Chronicle). Makes 2 cups. This relish nicely complements roasted lamb.
Ingredients
1 cup diced and pitted fresh apricots
1/4 cup dried apricots
1/4 cup finely chopped red onion
1/4 cup drained and diced roasted red pepper from a jar
1/4 cup diced fresh red bell pepper
2 tablespoons sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon curry powder
1/4 teaspoon dried mustard
1/2 teaspoon granulated sugar
3 tablespoons chopped fresh mint
Directions
Mix all the ingredients except the salt in a medium bowl. Add salt to taste. Cover, and store in the refrigerator for up to 2 days.
