Ingredients:
2
Red Peppers, Seeded and Quartered
1
Green Pepper, Seeded and Quartered
3
Scotch Bonnet Peppers, Seeded
1
Head Garlic Separated Into Cloves
2
Sprigs Fresh Coriander, Chopped
Juice
of One Lime
1/4
c Malt Vinegar
1
ts Salt
1
tb Freshly Ground Black Pepper
1/2
c Olive Oil
Instructions:
Puree
the red pepper, green pepper, Scotch Bonnet peppers, garlic, coriander
and lime juice in a food processor. Add the vinegar, salt, black pepper
and olive oil and process again. Bottle the sauce in hot sterilized jars.
Courtesy
Of:
http://www.pastrywiz.com
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