Step 1

Clean the chiles from the seeds and fry them in hot oil.

Step 2

Add the water and half of the vinegar to a pot and boil the chiles in it. Let them soak for a few hours.

Step 3

Blend the peppers with the tomato paste, the other half of the vinegar, and a little broth in a paste.

Step 4

Saute the garlic and the onion and add the remaining broth, lemon juice, chile paste, and seasonings.

Step 5

Cook until it thickens.

Step 6

Store the sauce in an airtight container in a refrigerator.