A very versatile pickled pepper dressing

In the relentless long game of regular home cooking, I've found that few things lend interest to a dish quite like chiles. Plus, frozen or canned roasted Hatch green chiles; pickled banana peppers and jalapeños; and jarred sweet piquillos or cherry peppers. Perhaps my favorite application of late involves mixing together chiles in a few of the aforementioned guises — roasted and pickled, for example — then tossing them with oil and red wine vinegar to make a coarse vinaigrette. *** Recipe: Pickled Pepper Dressing Yields 1 scant cup Prep Time 20 minutes Cook Time 30 minutes Ingredients 1 Anaheim, cubanelle or small poblano pepper 2-3 teaspoons mixed pickled peppers, chopped 1/2 small red onion, thinly sliced 1 teaspoon dried oregano 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil Salt and pepper, to taste 2 teaspoons fresh arugula, basil, cilantro, dill or parsley, chopped Directions Roast the fresh pepper of your choice directly on the gas burner, turning often until it is blistered black on all sides. Add the freshly diced pepper to a medium bowl along with the pickled peppers, red onion and oregano.