1/4 cup olive oil

2 cups chopped onions

1 T. sweet paprika

1 T. red wine vinegar

5 cups roughly chopped red bell peppers (about 4 large)

1 cup peeled, grated carrots (about 2 carrots)

1/2 bunch cilantro or parsley (about 1/2 cup chopped)

1 T. sugar

1/4 tsp kosher salt

2 T. chopped fresh cloves garlic or garlic scapes

Warm the oil in a large skillet over medium heat.

Add the onions and cook, stirring occasionally, until softened but not browned, about 10 minutes.

Add the paprika and stir, cooking for another minute.

Add the carrots, some chopped cilantro, sugar, and salt and stir to combine.

Transfer the mixture to a food processor and pulse until coarse.

Serve hot or chilled.

Before serving, top with chives or scapes and the remaining cilantro.

Serves eight people.