Step 1

Place the whole red pepper over the open flame on gas stove or in a hot, heavy pan. Use tongs to rotate and char on all sides. Place in a bowl and cover with plastic wrap.

Step 2

Toast the chili pepper. If using open flame, hold pepper slightly over heat and toast like you would a marshmallow. This only takes a few seconds. If using a pan, set over medium heat and lightly press chile against the bottom of the pan. Cook until toasted, about 3 minutes, turning occasionally. Remove from pan and let cool.

Step 3

Once bell pepper has cooled, use a clean paper towel to carefully remove the skin and darkest, blistered parts and discard. Seed and chop into large pieces.

Step 4

Break the chile pepper into smaller pieces and add it along with the bell pepper, garlic, cumin and paprika to a blender or small food processor. Pulse until chopped. Add olive oil and puree until there are no large pieces and mixture is pretty smooth. Stir in vinegar and salt.