Yield: 3 cups

Measure Ingredient
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
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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