Marshall Wright www.eatthislens.com

From the culinary back pages: “Bland but solid pasta dish seeks open relationship with peppery, sweet-tart condiment and flavor enhancer. Current entanglements with flatbreads, roasted meats, cheese, eggs, potatoes, and more OK.” Look no further, all you dishes seeking zest and depth! This fiery, flexible redhead relishes being many things to many dishes. Is it a condiment? A sauce? A seasoning? A side dish? Only her creator knows for sure.

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)

salt

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.