Prepare The Peppers And Garlic: Chop the red bell peppers, Fresno peppers, and habanero pepper. Make sure to remove the seeds from the peppers if you prefer a milder sauce. Peel the garlic cloves and set them aside.

Blend The Ingredients: In a high-powered blender or food processor, add the chopped peppers, garlic, lemon juice, salt, and ground cumin. Pour in the water and blend until smooth. Depending on your blender, you may need to scrape down the sides to ensure everything blends evenly.

Cook The Sauce: Transfer the pepper mixture into a saucepan. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes to let the flavors meld and intensify.

Add The Oil: Slowly pour in the neutral oil while continuing to stir. This step emulsifies the sauce, giving it that signature creamy yet fiery texture. After thoroughly mixing, turn off the heat and allow it to cool.

Adjust And Store: Taste and adjust the salt if needed. Once cooled, pour the sauce into a glass jar and store it in the refrigerator. The flavors will deepen even more after a day or two.