Sweet and Salt Relish | Recipes | PBS Food

Sweet & Salt Relish

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Recipe by Shuna Fish Lydon. Sweet & Salt Relish will keep upwards of a month refrigerated in a non-reactive, tightly sealed container.



  • 2 cups Organic Raw Almonds
  • 3/4 cups Candied Kumquats
  • 1 cups California Dried Apricots
  • 10 each Dried White Figs
  • 1 cup Cold Press Extra Virgin Olive Oil
  • 1 teaspoon Sel Gris
  • 1/4 cup Cocoa Nibs
  • Optional: Honey Lemon Zest or 1/4 Preserved Lemon (peel only)


  1. Rough chop almonds, candied kumquats (*get recipe by clicking here), apricots and figs, and place in bowl. Stir to combine.
  2. Stir in olive oil, salt and minced preserved lemon peel or optional ingredients.
  3. Just before serving, add cocoa nibs. (This step will preserve some of their crunch, but it's not absolutely necessary.)
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