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.