Amount
Ingredient
Preparation



2
each
red bell peppers

seeded and quartered



1
each
green bell pepper

seeded and quartered



3
each
scotch bonnet chile peppers

scotch bonnet peppers, seeded



1
head
garlic

separated into cloves



2
sprigs
coriander

fresh chopped



1
each
lime

juice of



1/4
cup
malt vinegar





1
teaspoon
salt





1
x
pepper

freshly ground



1/2
cup
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.