Pistachio Relish

Name: Pistachio Relish
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 1/3 cup salted roasted pistachios (coarsely chopped) (80 ml) Pistachios; 1/3 cup very finely chopped shallots (80 ml) Shallot; 2 Tbsp small capers (rinsed) (30 ml) Capers; 2 Tbsp Champagne vinegar (30 ml) Champagne; 2 tsp sugar (10 ml) Sugar; 1 tsp pink peppercorns (crushed) (5 ml) Pink Pepper; 2 Tbsp extra-virgin olive oil (30 ml) Olive Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published James Syhabout recipe. Not affiliated with, sponsored by, or endorsed by James Syhabout.

TABLE SALSA · GREEN TOMATOES & FISH & CROSTINI

In the published recipe, this is the table salsa for green tomatoes.

The table salsa from Syhabout's green tomatoes.

On the jar

PISTACHIO

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 2.15× recipe

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Ratio

CHAMPAGNE VIN 30 mlOLIVE OIL 30 ml

Ingredients

Pistachios1/3 cup salted roasted pistachios (coarsely chopped) (80 ml)
Shallot1/3 cup very finely chopped shallots (80 ml)
Capers2 Tbsp small capers (rinsed) (30 ml)
Champagne2 Tbsp Champagne vinegar (30 ml)
Sugar2 tsp sugar (10 ml)
Pink Pepper1 tsp pink peppercorns (crushed) (5 ml)
Olive Oil2 Tbsp extra-virgin olive oil (30 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): CHAMPAGNE VIN, OLIVE OIL.
Shake-to-line (dashed marks): add PISTACHIOS, then CAPERS, then SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ SHALLOTS.
Season to finish: PINK PEPPER (about 2 tsp), SALT (to taste).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

3 kitchens · 2 stars · 2 national awards

Pistachio Relish★ STARRED KITCHENOn the jar: PISTACHIO
Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER
Soy Base★ STARRED KITCHENOn the jar: SOJA BASE
Jaew Wan Dipping Sauce★ STARRED KITCHENOn the jar: JAEW WAN

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Provenance

James Syhabout works in California fine dining / Lao-Thai roots at Commis; credentials include Michelin 1* (Commis, Oakland).

Adapted from a James Syhabout recipe (James Syhabout / Food & Wine).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from James Syhabout / Food & Wine (published as “Pistachio Relish”). Full citation lives in Provenance.

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