4ouncesscotch bonnet or habanero peppers,stems and seeds removed, diced
2 ½tablespoonswhite vinegar
2 ½tablespoonslemon juice
Preheat the oven to 400°F.
In a large bowl, toss the tomatoes, red onion and peppers with canola oil, season with salt and pepper. Lay the vegetables out flat on a sheet pan and bake until slightly charred, remove from the oven and let cool slightly.
Place the vegetables in a blender with the white vinegar, lemon juice and cilantro, and puree until smooth.
Sanaa’s Red Chili Sambal - https://mission-food.com/homemade-naan-sanaa-dipping-sauces/