- 3 Cups California raisins, finely chopped
- 2 Teaspoons sherry vinegar
- 1 Tablespoon sugar
- Pinch of salt
Wipe the blade of a sharp knife with oil and chop the raisins very fine to make a paste. Season with vinegar, sugar and salt. Spread on crackers or toast points.
Note: See recipe for Composition of Bobwhite Quail, Tuscan White Beans and California Raisin Tapenade.