Roasted Red Pepper and Paprika Sauce

Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with beef.

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  2 Tbs. olive oil
  
  


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  3 large cloves garlic, finely chopped
  
  


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  Kosher salt
  
  


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  3/4 cup (5 oz.) coarsely chopped jarred piquillo or roasted red peppers
  
  


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  1 tsp. sweet smoked paprika
  
  


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  2/3 cup sour cream or crème fraîche
  
  


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  1 tsp. sherry vinegar; more as needed
  
  

Heat the oil in an 8-inch skillet over medium-low heat. Add the garlic and 1/2 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until soft, about 3 minutes. Add the peppers and cook, stirring occasionally, for another 1 minute. Add the paprika, transfer the mixture to a food processor, and let cool for a few minutes. Pulse just until blended.

Transfer the mixture to a medium bowl and stir in the sour cream and vinegar. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt or vinegar.