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Ingredients
2	each	red bell peppers, seeded and quartered
1	each	green bell pepper, seeded and quartered
3	each	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		pepper, freshly ground
1/2	cup	olive oil

Directions:
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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