Wash all the ingredients, deseed the red bell peppers or the green as the car may be. Leave the habanero peppers whole
Cut up into smaller pieces, blend till smooth.
Transfer blended mixture into a pot. Boil till most of the liquid evaporates and it becomes thick.
Turn off heat and leave pot slightly open
Allow to cool completely
Divide into bowls and freeze till you are ready to use.
Preheat your oven to 400 F / 204 C
Wash, deseed and cut up ingredients as stated above. Leave the hot peppers whole.
Spread all on a baking sheet lined with parchment paper.
Slide it into the preheated oven and roast for 45 mins rotating the baking sheet halfway through the baking time to help with even roasting. Some pieces may blacken a bit don’t worry as long as it’s not a lot, it won’t affect the taste of your stew base.
After 45 mins turn off heat of oven and let the ingredients cool off in the oven.
When it is cooled, blend with as little water as possible.
Divide into bowls and freeze for later.
Helpful Tips For the boiling method, when blending the ingredients prior to boiling, blend with as little water as possible. Here is how you can achieve this; for the first blending, add enough water to blend the ingredients till smooth. Then pour half or blended mix into the pot, add another set of cut up ingredients into the other half of blended mixture in the blender cup blend again till smooth. Repeat till al is blended up. When you begin to boil the puréed mix, leave the pot open, it helps the liquid to evaporate faster. Kindly note that the nutrition info below is for the red stew base.