Ingredients:

  • 4 large red bell peppers (approximately 1.8 kg or 4 lbs)
  • 3 cloves garlic, peeled
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 1 teaspoon salt (5 g), or to taste
  • 1/2 teaspoon black pepper (2.5 g)
  • 1/2 teaspoon smoked paprika (2 g)
  • 1 tablespoon fresh lemon juice (15 ml)

Instructions:

  1. Preheat the oven to 475°F (245°C). Wash and dry the red bell peppers. Cut the peppers in half, removing seeds and stems.
  2. Place the halved peppers and garlic cloves on a baking sheet lined with foil or parchment, skin side up. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Roast in the oven for about 25-30 minutes, until the skins are blistered and charred.
  3. Remove the peppers from the oven and cover them with a clean kitchen towel for 10 minutes to steam. After steaming, peel off the charred skins.
  4. In a blender or food processor, combine the peeled peppers, garlic, lemon juice, and a pinch of salt. Blend until smooth, adding a tablespoon of water if needed for consistency.
  5. Taste the sauce and adjust seasoning as necessary.