Cook Time: ~45 min
3 Tbs Olive Oil
4 Large Red Peppers, Cut into 1/2 Inch Strips
1 Clove Garlic, smashed
1 Sprig Fresh Rosemary, ~4 inches
1 1/2 tsp Spanish Sweet Smoked Paprika
Splash Chicken Stock
1 tsp Sherry Vinegar
1) Heat oil over medium heat in saucepan. Add peppers, 1 tsp salt, garlic, and rosemary. Cover and cook peppers until the begin to steam, ~3 min. Reduce heat to medium-low and cook peppers slowly until they become soft and release some juices, ~30 minutes.
2) Uncover and add the paprika and splash of stock. Cook until the juices are reduced to a thick glaze, ~8-10 minutes. Add vinegar then remove from heat and let cool slightly.
3) Put pepper mixture in blender and puree. Adjust salt to taste.