- 1 (16 oz) jar fire-roasted red bell peppers, drained
- 4 dried New Mexico chiles, seeded and soaked in water to soften
- 8 Tbsp smoked paprika
- Canola oil
In a bowl of a food processor with blade attachment, add bell peppers, softened chiles, and paprika. Blend until smooth. Transfer to a glass jar, drizzle oil over top to just cover paste and cover tightly with a lid. Refrigerate for up to 2 weeks.