Cook Time: ~45 min

Ingredients:

3 Tbs Olive Oil

4 Large Red Peppers, Cut into 1/2 Inch Strips

Kosher Salt

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

Directions:

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.