Raisin-Caper Salsa Verde

• 1 cup golden raisins, roughly chopped
• 1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
• 1/2 cup roughly chopped flat-leaf parsley
• 1/2 cup finely chopped shallots
• 1 lemon, juiced, plus a pinch grated rind
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

1. Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate.
2. Drain the raisins and add to the capers and parsley.
3. Combine all ingredients in a large mixing bowl and toss to combine.
4. Serve with grilled lamb.

golden raisins, capers, flatleaf parsley, shallots, lemon, kosher salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/raisin-caper-salsa-verde-recipe0.html (may not work)