Roast Pepper Chutney Recipe
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.