Roast 2 green bell peppers until charred, then peel, seed, and chop them.
Put the peppers in a large pot with 1.6kg of canned diced tomatoes, 1 medium chopped jalapeño, 1 minced garlic clove, 2 tablespoons of sugar, 1 teaspoon of red pepper flakes, and ½ teaspoon of salt.
Simmer over medium heat for 65-75 minutes, until most of the liquid has cooked off.
Whisk ⅓ cup of extra virgin olive oil with 1 tablespoon of paprika. Stir it in and cook for 30 minutes more, stirring every 5 minutes.
