You can use jarred roasted peppers if you are short on time.
Place all of the ingredients in a blender or using a hand blender, blend to a smooth consistency.
Keep the sauce in a glass jar and allow the flavours to mingle before using. I usually like leaving it for 4 hours or overnight before using.
Can keep refrigerated for up to a month.I've updated this recipe so that it has fewer ingredients. It is also more spicy so if you can not tolerate heat then I would suggest putting 6-8 chilies, or less. I had put 12 chilies and my mouth had a nice burn. You can make the sauce in advance and keep in an airtight container.