Ingredients
- 60 yellow pimentos stems removed
- 6 yellow scotch bonnet peppers stems removed
- 20 cloves garlic
- 4 bundles shadon beni roughly chopped
- 1/2 cup lime juice
- 1/4 cup white vinegar
- 1/2 cup olive oil
- 1/2 tsp salt
Instructions
- Add pimentos, scotch bonnet, shadon beni, garlic, salt, lime juice and vinegar into a blender and blend until smooth on high speed.
- Reduce blender speed to low then stream in olive oil. Blend for approximately 45 seconds.
- Transfer to sterilized glass jars or bottles.
- Allow to sit at room temperature for 24 hours then refrigerate for regular usage.
Video
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