Place jalapenos directly over the flame of a gas-stove burner on high heat or on a grill. Roast jalapenos, turning with tongs, until blistered.
Mash together herbs, garlic, paprika, and salt with a mortar and pestle or in a food processor. Heat oil over medium-low heat. Stir in herb mixture, jalapenos, vinegar, and pepper. Cook until just heated through.
Sauce can be stored in an airtight container for up to 1 week.