Arrange cut onion, and the garlic cloves on a baking sheet. Place in the oven under the broiler for 3 minutes before turning and letting cook for another 3 minutes. This will give everything a slight char.
Place roasted red pepper, onion, garlic, smoked paprika, dried, oregano, salt, and pepper in a blender and blend until it is a smooth paste.
Add the red chilies 1 at a time, blending the sauce and then tasting until you get to a heat level that you are comfortable with.
Add the paste to a skillet with ¼ cup olive oil and cook over medium heat for 15 minutes.
Pour in lemon juice, lemon zest, and white wine vinegar continuing to cook for 5 minutes before removing from heat.
Place a fine mesh strainer over a bowl and add the mixture. Strain the liquid into the bowl and dispose of the solids.
Place in a sealed container in the refrigerator until ready to use.