Ingredients:

  • 4 large red bell peppers (about 2 pounds / 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 150 grams)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (5 grams)
  • ½ teaspoon salt (2 grams), or to taste
  • ¼ teaspoon black pepper (1 gram), or to taste
  • 1 tablespoon red wine vinegar (15 ml)
  • Fresh basil, for garnish (optional)

Instructions:

  1. Preheat the oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 20-25 minutes until the skins blister and char, turning halfway through.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes.
  3. Once peppers have cooled slightly, remove the skins and seeds. In a food processor, combine roasted peppers, sautéed onion/garlic mix, smoked paprika, salt, black pepper, and red wine vinegar. Blend until smooth and creamy.
  4. Taste and adjust seasoning as necessary; pulse again to combine.
  5. Transfer the sauce to a jar or airtight container. Use immediately or refrigerate for up to one week.