| 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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