Ingredients:

  • 2 large red bell peppers (approx. 1 lb / 450g)
  • 1 tbsp extra virgin olive oil (for brushing)
  • 1/2 cup fresh Italian parsley, finely chopped (15g)
  • 3 cloves garlic, minced (9g)
  • 2 tbsp red wine vinegar (30ml)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp smoked paprika (2g)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/2 cup extra virgin olive oil (120ml)

Instructions:

  1. Preheat your broiler to high. Brush the whole red bell peppers with 1 tbsp of olive oil.
  2. Place peppers on a sheet pan and broil for 5–8 minutes per side until the skin is blistered and charred.
  3. Place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel away the charred skin, remove seeds, and finely dice the flesh.
  4. In a medium mixing bowl, combine the diced roasted peppers, minced garlic, and chopped parsley.
  5. Stir in the red wine vinegar and lemon juice and let the mixture sit for 10 minutes to mellow the garlic.
  6. Stir in the smoked paprika, kosher salt, black pepper, and 1/2 cup of extra virgin olive oil until well integrated.