This Latin-style pepper and garlic sauce seems to go well with everything--meat, fish, poultry, as well as salads and vegetables.

2		red peppers, seeded and quartered
1		green pepper, seeded and quartered
3		Scotch bonnet peppers, seeded
1	bulb (whole head)	garlic, separated into cloves
2	sprigs	fresh coriander, chopped
		Juice of 1 lime
1/4	cup	malt vinegar
1	tsp	salt
1	tbsp	freshly ground black pepper
1/2	cup	olive oil

• Puree the red peppers, 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.

  Yield: 3 cups