Pour boiling water over the raisins just to cover and let stand to soften. To roast the peppers, preheat oven on high broil. Place washed peppers on a baking sheet on the top rack. Turn every 5-8 minutes, as they start to bubble and blacken, until all four sides have been cooked. Remove the pan from the oven and cover the pan with plastic wrap so the peppers steam for 10 minutes. Carefully rinse the skins off under running water. Pull stems and seeds out and discard. Cut in strips, removing any leftover veins, seeds and skin bits. Or, if using jarred peppers, rinse the peppers well. Remove any remaining veins and seeds, and dry well with paper towels or dishtowels. Cut into strips about 1/4-inch wide. You can also cut the longer strips in half along the diagonal if you want, but they look pretty when left longer, too.
Press the garlic (flatten with a jar or side of a heavy knife) or sprinkle PENZEYS MINCED GARLIC into a medium-sized bowl. Add the peppers and mix. Drizzle olive oil and vinegar over the peppers and mix again. Add the PEPPER, SALT and PAPRIKA and mix. Let sit at room temperature until ready to serve. Just before serving, sprinkle the raisins and pine nuts on top, but don't mix in.
Prep. time: 10 minutes plus 10 if using fresh peppers
Cooking time: none or 20-30 minutes for roasting fresh peppers
Servings 13; Serving Size 1/4 cup (58g); Calories 70; Calories from fat 45; Total fat 5g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 5g; Dietary Fiber 1g; Sugars 2g; Protein 1g.