Soak the peppers if using dried (about 30 minutes) to soften. Drain and pat dry like you’re prepping them for a spa day.
Toast the garlic for about 30 seconds in olive oil to wake up those flavors—don’t burn it; we’re not frying small dragons.
Blend the peppers, garlic, oil, vinegar, cumin, paprika, and a pinch of salt until you hit a smooth sauce. Scrape the sides halfway through so nothing hides in the getaway car.
If the mixture is too thick, splash in a little water or broth until it reaches your preferred consistency. You’re the boss here.
Taste and adjust salt, acidity, and heat. If you want more punch, blend in a dash more vinegar; for mellow vibes, simmer gently for 5–10 minutes to deepen the flavors.
