Burn / blowtorch the skins of the peppers till they are black and burnt. (Don't cook the pepper) Immediately immerse the peppers into cold water to prevent further cooking

Under cold water scrape the burnt skins off the peppers. Sometimes you might need to use a brush or cloth.

Dice the peppers (not the central Core) to sqaures about 1 cm in with.

Place the diced peppers into a pot with the olive oil and garlic (Diced). Saute for 5 Min

Add Herbs, Paprika and black pepper and continue to Saute for 5 min

Add the Chicken Stock and Simmer for 10 min (Low Heat)

Using a stick blender , blend the ingredients into a nice liquid, You may add additional water if it is to thick.

If the liquid is to runny you may simmer the sauce to reduce it. (Low Heat)

Salt to taste