CurrantPine Nut Relish

• 1/2 cup pine nuts
• 1/3 cup extra-virgin olive oil
• 1/2 sprig rosemary
• 1 chile de arbol
• 3/4 cup finely diced red onion
• 1/3 cup dried currants
• 1/4 cup balsamic vinegar
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Toast the pine nuts for about 8 minutes, stirring once or twice, until theyre golden brown and smell nutty.
3. Heat a small saute pan over high heat for 2 minutes.
4. Turn down the heat to medium, and add the olive oil, rosemary, and chile.
5. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt.
6. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender.
7. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
8. While the onion is cooking, place the currants in a small bowl and cover with hot water.
9. Let the currants soak for 10 minutes, and then drain well.
10. Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon.
11. Stir the reduced vinegar into the onion mixture.
12. Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine.
13. Taste for balance and seasoning.

pine nuts, extravirgin olive oil, rosemary, arbol, red onion, currants, balsamic vinegar, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/currant-pine-nut-relish-390995 (may not work)