This recipe was inspired by Neisha's Pepper Pot.
Scotch Bonnet Peppers - 10
Coconut Oil - 1 tbsp
Pimento Peppers - 10
Garlic Cloves - 10
Chadon Beni (Culantro) - 8 leaves
Lime or Lemon Juice - 1 tbsp
Salt - 2 tsp
Preheat oven to 400°F
Wash and remove stems from peppers.
Toss peppers in 1 tbsp of coconut oil.
Place on a greased baking sheet and roast for 20 minutes.
Blend all the ingredients together.