Mexican Roasted Pepper Sauce

When I made this sauce the first time, I could not believe how good it was. It was tangy, spicy and I was easy spoonfuls just like that. I mixed it with some fresh tomato sauce and poured it over some pumpkin and baked it. You can saute some vegetables and a tablespoon of sauce. You can also serve it with tacos or enchiladas or even rotis.


  • 2 green capsicums / green peppers
  • 1 tsp apple cider vinegar
  • 6 dried red chillies
  • 1 tsp vegetable oil
  • 6 small or 4 big garlic, peeled
  • 1/2 tsp sugar
  • 1/4 tsp cumin
  • salt to taste


  • In a pan, roast the red chillies for about 30 seconds Be careful not to burn it. Remove from pan and soak in a bowl of hot water for 15-20 minutes.
  • In the same pan, add oil and fry garlic. Keep aside
  • Roast capsicum on stove. Pierce the capsicum with a knife and place on gas stove. Keep turning as the skin gets charred. (I have one knife just for this)
  • Immerse capsicum in a bowl of cold water and remove charred skin
  • Discard water from the red chillies
  • Transfer the red chillies, capsicum, and garlic into a mixer or food processor. Add vinegar, salt, and cumin and blend to a fine paste.
  • Use this sauce with grilled vegetables or anything else you may choose to use it with.

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