8 ounces mixed sweet peppers chopped (or use all Scotch bonnet peppers for a truly hot & spicy version)
1 ounce lemongrass paste
6 garlic cloves chopped
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon salt
½ cup apple cider vinegar
½ cup water or more as needed to thin the sauce
Add all of the ingredients to a medium sized pot. Bring to a quick boil, then reduce heat and simmer for 15-20 minutes, or until everything softens up. Transfer the mixture to a food processor or blender and process until smooth. If you’d like a thinner curry sauce, add water a couple tablespoons at a time and process to thin it out. Strain the curry sauce if desired.