Sweet-Tart Pepper Relish

Marshall Wright www.eatthislens.com

Marshall Wright www.eatthislens.com

1 1/2 tablespoons dried currants or chopped yellow raisins


2 tsp sherry vinegar

½ teaspoon warm water

1/2 pound sweet peppers, roasted and peeled

3 tablespoons pine nuts

1 tablespoon chopped basil or arugula

2 small garlic cloves, minced

3 tablespoons extra virgin olive oil

1 to 2 tablespoons sweet sherry or sweet marsala (optional)


In a small bowl, combine currants, vinegar and warm water. Let sit 10 minutes. Add remaining ingredients, including pepper juice. Taste to adjust vinegar and salt if necessary.

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