Ajilimojili - vegan

Yield: 3 cups

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.

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