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Coarsely chop the tomatoes and onions, and discard the pepper stems. Then, puree the tomatoes, onions, garlic, pepper, parsley, basil, and bouillon powder in a food processor with as much oil as needed to make a thickish puree.
Pour the pepper mixture into a small saucepan, bring to a boil, reduce heat, and slowly simmer for about 15 minutes—stirring frequently to prevent burning. Adjust seasonings for salt.
Let it cool, pour it into a mason jar or a container with a lid, and store it in a fridge for up to a week. For your pepper sauce to last longer, fully cover it with oil.