Title: Ajilimojili
 Categories: Caribbean, Condiments, Hot/spicy
      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.