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  Ajilimojili
 
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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