Ajilimojili
- 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
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.
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.
