1 habanero pepper
1 jalapeno pepper
1/2 pasilla pepper
One 14 1/2-ounce can whole peeled tomatoes
1/8 cup chili paste
4 teaspoons soy sauce
1 1/2 teaspoons brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/4 teaspoon California chili powder
1/4 teaspoon paprika
2 teaspoons chopped fresh cilantro
1/2 lime, squeezed
Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!