Conejo al Salmorejo

1 rabbit, cut into pieces
1/4 cup extra virgin olive oil
salt to taste
4 cloves garlic
1 medium-hot pepper, such as Anaheim
1/2 tsp thyme
1/2 tsp rosemary
1 bay leaf
1 Tbsp Spanish sweet paprika
1 cup (8 oz) white wine
3 Tbsp vinegar

Salt rabbit and place into a shallow baking dish.
Peel the garlic cloves. Cut pepper into several pieces, removing seeds and veins. Put thyme, rosemary, paprika, white wine, vinegar and pepper into the food processor and whirl. Pour mixture over the rabbit. Cover dish and allow rabbit to marinate in refrigerator at least 4 hours, or overnight.

When ready to cook, pour the olive oil into a heavy-bottom frying pan and heat on medium. Take rabbit pieces out of baking dish and fry in pan, making sure to brown on all sides, (about 15 minutes). Add more oil if necessary. When cooked, remove from the pan and place on a plate.
Pour marinade into the same frying pan and heat to a simmer. Return rabbit pieces to the pan and continue to simmer for 20 minutes. Liquid should be reduced.

Serve rabbit with salmorejo sauce over top and accompany with fried or roasted potatoes.