Test-kitchen tip:
The seeds and veins from the super-hot habanero chile tames it a bit. To protect your hands when handling the chile, wear disposable gloves.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
8 green onions, thinly sliced
1 cup chopped fresh Italian parsley
2/3 cup chopped pitted Deglet Noor dates
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons (about) minced seeded deveined habanero chile (from 1 chile)
Preparation
Combine all ingredients except habanero chile in medium bowl; toss to blend. Add chile to taste. Season relish to taste with salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
