ajilimojili

Categories
Caribbean
Condiment
Hot/spicy
Can/preserv
Chilies
Yield
3 cups
MeasureIngredient
Red Peppers, Seeded and Quartered
Green Pepper, Seeded and Quartered
Scotch Bonnet Peppers, Seeded
Head Garlic Separated Into Cloves
Sprigs Fresh Coriander, Chopped
  Juice of One Lime
¼ cup Malt Vinegar
1 teaspoon Salt
1 tablespoon Freshly Ground Black Pepper
½ cup Olive Oil

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.

From Sugar Reef Caribbean Cookbook.

Typed by Syd Bigger.

Submitted By SYD BIGGER On 02-04-95

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