Chop the red, green, and yellow bell peppers, jalapeños, onion, and garlic into small pieces.

Prep the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

Sauté the Vegetables

Add the chopped bell peppers and jalapeños to the pot. Cook for about 5-7 minutes until they soften.

Stir in the tomato paste and cook for another 2 minutes.

Pour in the apple cider vinegar, water, sugar, salt, black pepper, cumin, and chili powder. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally.

After simmering, use an immersion blender to blend the sauce until smooth. Alternatively, you can transfer it to a blender in batches.

Allow the sauce to cool before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks.

Four Pepper Chili Sauce (Batch 83) inspired by Quiznos.