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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Roast Pepper Chutney Recipe

April 15, 2018

 

This recipe was inspired by Neisha's Pepper Pot.

 

INGREDIENTS

 

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

 

METHOD

  1. Preheat oven to 400°F

  2. Wash and remove stems from peppers.

  3. Toss peppers in 1 tbsp of coconut oil.

  4. Place on a greased baking sheet and roast for 20 minutes.

  5. Blend all the ingredients together.

 

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