Roast Pepper Chutney Recipe

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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