I found a version of this recipe in a book called La cucina dei buoni contorni by Emilia Valli (Arnoldo Mondadori, 1988). While Signora Valli gives the reader little more than the ingredient list and the method, it would be my guess that the recipe is Sicilian - or at least Sicilian inspired. The ingredients tell me that. The Sicilians inherited the technique of sweet-and-sour flavoring from the Saracens (Arabs), who invaded the island in the first century and stayed on for three hundred years. Almonds grow profusely on Sicily and are used lavishly in the local kitchens. I'm fond of pairing this pepper dish with garlicky, grilled pork chops.

1. In a large, heavy-bottomed, nonreactive skillet over medium heat, sauté the onion in the olive oil until translucent, about 3 minutes. Add the peppers and stir to combine with the onion. Add the tomatoes and lower the heat, then add the currants and stir to combine. Simmer for 8 minutes.

2. While the sauce is simmering: In a small bowl, stir together the sugar, salt, vinegar, and lemon juice until the sugar dissolves. Reserve.

3. In a small skillet over medium heat, toast the almonds until golden. Let cool and coarsely chop.

4. Remove the peppers from the heat and immediately add the vinegar mixture and the toasted almonds. Stir to combine and serve hot or at room temperature.