Roasted Red Pepper Romesco Sauce (No Nuts)

0 If using fresh bell peppers, preheat the broiler to high, with the top rack placed 6-8 inches from the heat source. Place [wprm-ingredient text="2 red bell peppers" uid="0"] on a small rimmed baking sheet (line the pan with foil for easier clean up). 
3 Broil the peppers until the skin is blackened and they're soft and collapsed, turning frequently to roast evenly on all sides. You can also roast the peppers on an outdoor grill or right on top of a stovetop gas burner. Let the peppers cool until you can handle them, then peel off the skin and remove the stem and seeds.
1 Put the peeled, roasted peppers or drained jarred peppers in a food processor work bowl. Add [wprm-ingredient text="1 garlic clove" uid="1"],[wprm-ingredient text="½ teaspoon salt" uid="2"], [wprm-ingredient text="2 teaspoons red wine vinegar" uid="3"], [wprm-ingredient text="½ teaspoon smoked paprika" uid="6"], and [wprm-ingredient text="¼ teaspoon cayenne" uid="4"]. Pulse until combined, then start pouring [wprm-ingredient text="⅓ cup extra virgin olive oil i" uid="5"]n a steady stream while running the machine. Process until the sauce is smooth and creamy.
2 Taste for seasoning, adding more salt, cayenne or a touch of vinegar to adjust.