6 piquillo peppers 1 large clove garlic, preferably green garlic, coarsely chopped 1 tablespoon roughly chopped fresh flat-leaf parsley 1 tablespoon good sherry vinegar 1/2 teaspoon smoked paprika 1/2 cup mayonnaise

Step 1 Drain the piquillo peppers and wipe dry. Discard the seeds and any black charred spots. Place the peppers in a blender. Add the garlic, parsley, vinegar and paprika and puree the mixture until smooth.

Step 2 Transfer the mixture to a small bowl and stir in the mayonnaise until smooth.

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