Add peppers, garlic, and garlic powder to a food processor. Pulse until a coarse purée forms.

Transfer the mixture to a glass jar and seal.

Leave it at room temperature for 7 days, stirring daily.

After 1 week, pour the mixture into a small saucepan over medium heat.

Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes.

Let the mixture cool and then purée it in a food processor for a few minutes, until a smooth paste forms.

Push the mixture through a fine-mesh strainer.

Taste and adjust the seasoning and consistency.

You can add additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste.

Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.