1. Add garlic and olive oil to a medium saucepan and turn the heat to medium-high.
Stir frequently as the heat rises to prevent sticking and ensure an even cook. Cook the garlic until golden brown, about 5 minutes.
2. Add the habanero.
Fry in the oil until the peppers are soft and completely cooked down, about 7 minutes.
3. Remove from heat and stir in the black pepper, coriander stems, and lemon zest.
4. Rest for at least 30 minutes, but preferably overnight.
Store in an airtight container in the refrigerator for up to 2 weeks.