Ingredients:

  • 4 Large Red Bell Peppers (approx. 800g)
  • 4 Fresno Chilies
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1 tbsp Lemon Juice
  • 1 clove Garlic, finely minced
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Place whole red bell peppers and Fresno chilies on a large baking sheet under the broiler. Turn every few minutes until the skins are blistered and blackened in spots.
  2. Once cooled, remove the charred skins, stems, and seeds from the peppers and chilies.
  3. Transfer the softened pepper flesh to a high-speed blender or food processor. Process until the mixture reaches a smooth, liquid velvet consistency.
  4. Pour the purée into a heavy-bottomed saucepan over low-medium heat. Add the olive oil, sea salt, lemon juice, minced garlic, and smoked paprika.
  5. Simmer the mixture, stirring frequently with a silicone spatula to prevent sticking, for approximately 45-60 minutes or until the volume has reduced significantly and the paste is thick enough to hold its shape.
  6. Transfer the concentrated paste to a sterilized glass jar and allow to cool before refrigerating.