• Add whole coriander seeds and cumin seeds to a skillet and roast on medium heat until they are fragrant and lightly browned.
• Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until they are slightly charred.
• Remove the skillet from heat and let the peppers cool down.
• Transfer them to a blender along with garlic cloves, extra virgin olive oil, and apple cider vinegar.
• Blend until very smooth, scraping down the sides of the blender as needed, for 3-5 minutes.
• Pass the sauce through a fine-mesh strainer into a bowl. With a rubber spatula, push the sauce through the strainer to separate all liquid from chunks of pepper and spices. Discard the leftovers.
• Stir in honey and salt.
• You can now use the sauce as it or thicken it by adding cornstarch to it.

Thicken The Sauce (Optional)

• If you want to thicken the sauce, then stir together cornstarch and water to make a slurry.
• Transfer the sauce to a skillet and heat on medium heat.
• Once the sauce comes to a boil, add in the cornstarch slurry and cook for 2-3 minutes, stirring continuously.
• Note - If you want an even thicker sauce, then add some more cornflour slurry and cook for 2-3 minutes.
• Remove the skillet from heat and let the sauce cool down completely.
• Transfer it to a clean glass container and refrigerate for up to 15 days.