1 pound Habanada peppers, halved, deseeded and thinly sliced
1/4 cup vegetable oil
1 teaspoon salt, or to taste
2 tablespoons water
- Heat the oil in a large sauté pan over medium-low heat. Add the peppers and sauté gently, without any color, for about 12-15 minutes, until they are very soft. Season with salt.
- Transfer peppers to a blender along with 2 tablespoons water, and puree until very smooth.
- Remove and chill.