Spray the red pepper with some olive oil and bake in a pre-heated oven at 180°C – 355°F, until tender. Peel and keep aside to cool down.
Mix together the roasted red pepper, extra virgin olive oil, garlic-infused olive oil, rice vinegar, maple syrup, smoked paprika, xanthan gum, and salt.
Blend until smooth with a stick hand blender and serve.