1 onion, coarsely chopped
1/4 cup pitted fresh dates, or more to taste
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1 roma (plum) tomato, roughly chopped (optional)
2 tablespoons beef bouillon powder
4 garlic cloves
1/2 cup vegetable oil, or as needed
salt to taste
1 squeeze lemon juice
Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt. Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes. Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.