Is this actually a relish? I'm not completely sure, but whatever its true designation, this tangy chopped-herb condiment is good on just about everything. It can be endlessly adjusted to suit your particular taste, of course, but I will say that the preserved lemons are an essential ingredient, so whatever else you might want to swap out, I encourage you to keep those in. <br /> <br />I first made this to put in fresh spring rolls with carrots, asparagus, sauteed mushrooms, romaine, and fresh parsley. It's a wonderful combination and I recommend it highly, but it's only one of the myriad possible uses. It's great on chickpeas and rice, excellent on tofu, lovely stirred into wilted bitter greens, etc., etc., and so forth. <br /> <br />I made my preserved lemons by following these instructions http://foodinjars.com/2011/02/preserving-lemons/, but I'm sure you could find pre-made preserved lemons somewhere. <br /> <br />In terms of the chopping technique, it's sort of like this recipe http://www.101cookbooks.com/archives/001570.html, except I don't have a mezzaluna or anything. I just use my chef's knife.

Share: