1heat ~2 Tbsp olive oil in small skillet on medium heat and saute' pepper for 1 or 2 minutes then allow to cool, don't burn but get it to sizzle. (I transfer the pepper to a small bowl and usually make extra to save for other things)
2when pepper is cool, blend well all ingredients in a mixing bowl.
3store refrigerated in a sealed container.
4sauce is best prepared 2 days ahead of use.
5not sure what the shelf life is in the refrigerator cuz it never lasts a week