Ingredients
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
1-2 teaspoons chipotle chili powder, to taste
2 teaspoons brown sugar
Juice of 1 lime
1/2-1 cup vinegar (I use equal parts of white vinegar, apple cider vinegar and rice vinegar)
1/2 pound hot red peppers
1 pound jalapenos
2 red bell peppers, halved
2 onions, quartered
1/2-2 tablespoons cayenne pepper (to taste)
1 tablespoon fresh cracked pepper
1 tablespoon coriander
1 tablespoon cardamom
2 tablespoons salt
2 tablespoons paprika
2 tablespoons garam masala
2 tablespoons cumin
Juice of 1/4-1/2 of a lemon
1/4 cup sugar
1 1/2 cup raspberries
1 1/2 cups strawberries
Step by step
Roast or broil your peppers and onions until they are blistered on all sides and very tender. The onions should be very tender and may need a bit more time.
Let cool and then (being sure to wear gloves if you are sensitive) trim the ends of the peppers and remove the seeds. Reserve some of the seeds to add later if desired. Add the peppers and onions in your food processor with vinegar, lime juice and spices.