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Title: Ajilimojili
Yield: 3 Cups
Categories: Caribbean, Condiments, Hot/spicy


2 Red Peppers, Seeded and
1 Green Pepper, Seeded and
3 Scotch Bonnet Peppers,
1 Head Garlic Separated Into
2 Sprigs Fresh Coriander,
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini