Sort ingredients
dh_bressler
QR Code
Listen
Pdf
Preheat your oven to 200°C (390°F) and roast the red bell peppers for about 25-30 minutes until the skins blister. 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.