Recipe| 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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