Smoky roasted red pepper sauce
Instructions:
- 4 tablespoons extravirgin olive oil;
- 1 large yellow onion, finely chopped (about 2 cups);
- 4 garlic cloves, thinly sliced;
- 2 cups chopped roasted red bell or other sweet pepper;
- 1⁄4 cup sherry vinegar;
- 1 teaspoon smoked paprika (pimenton);
- 1 tablespoon tomato paste;
- 1 teaspoon sugar;
- Kosher salt and ground black pepper, to taste.
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and peppers and cook, stirring occasionally, for 5 minutes. Add the vinegar, smoked paprika, tomato paste, and sugar.
- Puree in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree the sauce directly in the pot with an immersion blender. Season with salt and pepper and balance the flavors with more vinegar, smoked paprika, or sugar, if needed. Serve warm or at room temperature. Store covered and refrigerated for up to 3 days. Stir well and check the seasoning before serving.