Smoked Spicy Red Pepper Sauce

Hold the red peppers over a gas flame until the skin is charred and blackened.

Allow the peppers to cool, then peel off the charred skin. Slice and remove the seeds.

Add the roasted red peppers, coriander, onions, garlic, paprika, dried chilies, salt, apple cider vinegar, and vegetable oil to a blender.

Blend until smooth and well combined.

Pour the sauce into a clean, sterilized jar and store it in the fridge for 3-5 days.