| Ingredients | |||
| 2 | each | red bell peppers, seeded and quartered | |
| 1 | each | green bell pepper, seeded and quartered | |
| 3 | each | scotch bonnet peppers, seeded | |
| 1 | head | garlic, separated into cloves | |
| 2 | sprigs | coriander, fresh chopped | |
| 1 | each | lime, juice of | |
| 1/4 | cup | malt vinegar | |
| 1 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 1/2 | cup | olive oil | |
Directions: | |||
| 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. | |||
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