Tangelo Relish

If your looking for a different topping for your crusty bread slices then I am happy to provide one.  This is quick and tasty and give your guests a nice change from the typical bruschetta. The tang of the citrus and the salt of the olives make a great paring.  Add some heat with a splash of hot sauce if you like.  I have served this at more than one dinner party.  A great addition to your Thanksgiving spread.  I never have leftovers…..


You’ll need:

2 medium large tangelos or 4 clementines; Zest and about 2 cups of segments

3/4 cup kalamata olives or another brined olive, chopped

1 tsp ground coriander

4-5 tsp olive oil

fresh ground black pepper, to taste

generous splash of hot sauce (I use Tabasco-Buffalo style)

3 Tbs fresh cilantro, chopped

Crusty bread of choice, sliced and toasted if desired


Zest your citrus of choice, place in a small mixing bowl.  Peel the fruit and break into segments.


Cut each segment into 3-4 pieces lengthwise and add to the bowl.  Add olives, coriander, oil, pepper and hot sauce.  Stir gently so as to not tear up the citrus pieces.   Taste and adjust seasonings if needed.  Allow flavors to blend for about 30 minutes at room temperature.  Add chopped cilantro and stir before serving.  Spoon onto crusty bread.  Enjoy!





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