I usually serve the relish with toasted baguette slices, either on the side or already spooned on top as a bruschetta. It also makes an excellent filling for an omelet or an accompaniment for a rich, creamy goat's cheese on a cheese tray.
Red Pepper Relish
makes about 2 cups
3 T currants
1 T sherry vinegar
4-6 large red bell peppers, roasted*
2 T olive oil
1 small clove of garlic, finely chopped
several large leaves of fresh basil
salt and freshly ground black pepper
Put the currants in a small bowl, add the vinegar and set aside.
Tear or chop the peppers into small pieces, leaving the stems and seeds aside. Put into a bowl with the olive oil and garlic. Roll up the basil into a little cigar and chiffonade. Add to the peppers. Add the currents/vinegar, a pinch of salt and a few turns of the pepper mill. Toss. Best served after it has sat for at least a few hours to allow the flavors to blend.
Will keep for 4-5 days, well-covered and in the refrigerator.
* I usually don't rinse my peppers when removing the skin--I'm greedy for all those thick pepper juices and charred flavors.
(Image: Dana Velden)