Steps:
- Roast the cubanos, bell pepper, and onion until they get a nice charred flavor. Mince the garlic, remaining peppers, sun-dried tomatoes, chipotle peppers, and cilatro and throw everything into a big pot over medium high heat. Walk away and do something else, let everything get nice and seared before stirring. When everything starts to soften and brown, add the tomato paste and season with sugar, cumin, tumeric, paprika, salt, and curry powder. Let simmer on medium heat about 15 minutes, covered. The longer it simmers the better. Finally, throw everything in the blender, in batches if neccessary, and set aside. Add the vinegar and strain until desired consistency is reached.
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