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Preheat your oven to 200°C (390°F) and roast the red bell peppers for about 25-30 minutes until the skins blister, or char them on an open flame. Once cooled, peel off the skin and roughly chop the peppers
In a blender or food processor, add the roasted red peppers, onions, garlic, chopped chilies, lemon juice, apple cider vinegar, smoked paprika, cumin, oregano, salt, pepper, and brown sugar. Blend until smooth
Taste the sauce and adjust salt, sugar, or vinegar to get the balance right for your preference. If it's too thick, add more water as needed
Let the sauce cool, then store it in a jar. It will last for about 2 weeks in the fridge