- 1 (16 oz) jar fire-roasted orange bell peppers, drained
- 1 small habanero, seeded
- Canola oil
In a bowl of a food processor with blade attachment, add bell peppers and habanero. 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.