Spicy Habanero and Red Bell Pepper Sauce

1Roast the habanero peppers (4) and red bell peppers (2) over an open flame or in the oven until charred and blistered.

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

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

4In a saucepan, heat some oil and sauté finely chopped onions and minced garlic (2 cloves) until translucent and fragrant.

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

6Pour in the white vinegar (¼ cup) and water (¼ cup), then add sugar (1 tablespoon), cumin (1 teaspoon), and paprika (1 teaspoon). Stir well to combine all the ingredients.

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

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

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

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

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