A vibrant and fiery hot sauce made from roasted poblano, anaheim, serrano, and jalapeno peppers, along with garlic and onion, blended with lime, cumin, and vinegar.
1. Cut the top off a head of garlic and drizzle some olive oil on top. Season with salt and pepper, then wrap it in aluminum foil and place it on a baking sheet.
2. On the same baking sheet, drizzle olive oil over 2 poblano peppers, 2 anaheim peppers, 3 serrano peppers, 2 yellow jalapenos, 4 green jalapenos, and a medium white onion cut in half. Season with salt and pepper.
3. Roast all the vegetables for 45 minutes at 400 degrees F (200 degrees C).
4. Take the vegetables out of the oven and let them cool for 10 minutes.
5. Remove the tops of all the peppers and place them in a blender.
6. Squeeze out the roasted garlic from its head and add it to the blender.
7. Add 1/2 cup of water, white vinegar, the juice of one lime, 2 tablespoons of cumin, and a pinch of salt and pepper to the blender.
8. Run the blender on its highest speed just until everything has combined into a smooth sauce.
9. Pass the sauce through a strainer to separate the liquid from the pulp.
10. Use a spoon, pressing up against the strainer to extract the maximum amount of liquid.
