Spicy Habanero and Red Bell Pepper Sauce

1.Roast the habanero peppers and red bell peppers over an open flame or in the oven until charred and blistered.

2.Place the roasted peppers in a bowl and cover with plastic wrap to steam for 10 minutes. This will help in peeling the skin easily.

3.Peel the skin off the peppers and remove the seeds. Chop them roughly and set aside.

4.In a saucepan, heat some oil and sauté finely chopped onions and minced garlic until translucent and fragrant.

5.Add the chopped peppers to the saucepan and cook for a few minutes to soften them further.

6.Pour in the white vinegar and water, then add sugar, cumin, and paprika. Stir well to combine all the ingredients.

7.Simmer the mixture over low heat for about 15-20 minutes until the peppers are tender and the flavors have melded together.

8.Allow the mixture to cool slightly before transferring it to a blender. Blend until smooth and creamy.

9.Strain the sauce through a fine mesh sieve to remove any remaining solids for a smooth texture.

10.Adjust the seasoning if needed and transfer the sauce to a sterilized jar or bottle for storage.

11.Refrigerate the sauce and use it as a spicy condiment for tacos, sandwiches, or as a dipping sauce.