| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Caribbean, Condiments, Hot/spicy | 3 | Cups |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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