Hibiscus and Walnut Relish

Ingredients

• 1 tbls mustard seeds

• 1 medium shallot, finely chopped

• 1 Fresno chile, seeds and ribs removed, finely chopped

• 3 tbis dried currants

• 3 tbls pure maple syrup

• 3 tbls sherry vinegar or red wine vinegar

• ½ teaspoon ground allspice

• ½ teaspoon kosher salt, plus more

• ½ cup walnuts

• 1 Ib fresh hibiscus

• ⅓ cup chopped parsley

Instructions

1. Preheat oven to 350°. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and ½ tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15-20 minutes.

2. Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.

3. Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.

4. Just before serving, taste and season relish with more salt; stir in parsley.

5. Do Ahead: Relish (without parsley) can be made 4 days ahead. Chill.