April 3, 2017
1In a large stockpot over medium heat, add olive oil. Add the onion and garlic, and cook until soft, about 5 minutes.
2Add the pimientos, Elixir and tomatoes, cover and cook gently over low heat for 10 minutes.
3Add the stock, chili powder, and paprika and cook for an additional 5 minutes.
4Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree).
5Season with salt and pepper to taste. Serve with fresh lime wedges and a side of grilled cheese for dipping!