Recipe information
Yield
Makes about 2 1/2 cups Servings
Ingredients
8
green onions, thinly sliced
1
cup chopped fresh Italian parsley
2
/3 cup chopped pitted Deglet Noor dates
1
/2 cup pine nuts, toasted
6
tablespoons extra-virgin olive oil
3
tablespoons fresh lemon juice
2
teaspoons finely grated lemon peel
2
teaspoons (about) minced seeded deveined habanero chile (from 1 chile)
Need to make a substitution?
Preparation
Step 1
Combine all except habanero chile in medium bowl; toss to blend. Add chile to taste. Season relish to taste with salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Step 2
The seeds and veins from the super-hot habanero chile tames it a bit. To protect your hands when handling the chile, wear disposable gloves.