Red Pepper and Red Bean Puree

Inspired by Spanish romesco sauce and variations on traditional hummus, I created this red pepper and red bean puree.

Ingredients
1 red bell pepper, chunked
1/4 cup tequila
1 can red beans, drained
3 tbls sriracha
1 lime, zest and juice
12 slices jalapeno
6 small slices habernero
1 tsp olive oil
1 tbl paprika
3 tsps salt
2 tsps black pepper
1 tsp crushed pepper flakes

Cook the bell pepper and garlic in the tequila until softened a bit and the color brightens. About 5 minutes. Add the contents of that pot and all the remaining ingredient to a food processor and puree.

It will be thin. Let it chill in the fridge for several hours to thicken it up and marry the flavors.