In a medium sauce pan over medium-high, heat olive oil. Add peppers, chilies, garlic and paprika and cook for 4 minutes, stirring constantly. Remove from heat and cool. Combine cooked peppers, vinegar and lemon juice in a blender. Blend until mostly smooth. Season with salt and pepper. Transfer to clean/sterile jar, cover and refrigerate for 3 days before using. Use to marinate chicken or prawns before grilling. Or serve as a dipping sauce with any cooked meat or seafood. Makes 2 cups.
Approximate Nutrient Analysis per 2 tablespoons serving as dipping sauce (not including salt to taste):
130 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 0 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 g protein