2 roasted red bell peppers (Char under broiler and remove skins once cooled)
3 cloves of garlic
3 tablespoons olive oil
½ lemon, juiced
Dash of paprika (optional)
Salt and pepper to taste
DIRECTIONS
Char red bell peppers under broiler, flipping once the skin blister and turns black. Once fully charred, put into bowl and cover to allow steam to loosen the skin. Remove skin once cooled.
Slice garlic and sautee over medium heat until golden, not browned.
