Ingredients
- 3 scotch bonnet peppers
- 2 bell peppers (red)
- 2 sprigs coriander
- 1 green bell pepper
- 1 head garlic
- 1 lime
- 1 pepper
- 120 ml olive oil
- 60 ml malt vinegar
- 3 gr salt
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.
