About 2 Cups assorted peppers, mild to hot. I used mini red, yellow, orange, green, jalapeno and Thai Bird's Eye chilis
Sea Salt
Scant Drizzle Canola Oil
Parchment Paper
1 Cup Canola Oil
Begin by removing stems from all peppers. Wash and slice lengthwise. Coat in sea salt and a drizzle of oil. Spread out into one even layer on a large baking sheet lined with parchment paper. Bake at 350 degrees F for about 30 minutes. Remove and allow to cool completely. Add mixture to food processor and puree, scraping down sides as necessary. While machine is running, drizzle in canola oil until emulsified. Taste test and add additional sea salt if needed. Store in large glass jar in refrigerator until ready to serve. Use as a dip or sandwich spread. Also goes great on your favorite pasta.
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