Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat evoo in a heavy bottom pot or rondeau over medium heat.
Add garlic.
Cook until light golden brown and aromatic, about 2-3 minutes.
Add peppers. Season with S&P.
Cook, while stirring occasionally, until peppers are tender, with no color, about 2-3 minutes.
Add smoked paprika and tomato paste.
Cook until caramelized, about 1-2 minutes.
Add crushed tomatoes.
Bring to a light boil, then reduce to a simmer.
Cook for 5-10 minutes, depending on the batch size.
Add lemon zest, juice, and sherry vinegar. Taste and adjust seasoning as needed.
Remove from the heat. Cool slightly.
Carefully transfer to a cambro (for use with an immersion blender) or into a vitamix blender.
Blend, while constantly attended, until thoroughly combined and smooth. The finished sauce should coat the back of a spoon.
Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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