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Caribbean Condiments Hot & spicy


  • 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.
From Gemini's MASSIVE MealMaster collection at