Note: You can substitute regular roasted red peppers for the piquillos; just increase the amount of smoked paprika. Piquillo peppers can be found at Surfas in Culver City, La Española in Harbor City, Nicole's in Pasadena and other specialty food stores.
6 piquillo peppers
1 large clove garlic, preferably green garlic, coarsely chopped
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 purée the mixture until smooth.
2. Transfer the mixture to a small bowl and stir in the mayonnaise until smooth.