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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Caribbean Child's Trinidad and Tobago Cookbook. Use as a relish or dip. Wear gloves when handling the peppers. Ingredients:
1 lb lime |
10 -15 limes, juice of |
2 teaspoons salt |
6 garlic cloves, chopped |
3 scotch bonnet peppers, de-seeded and chopped |
Directions:
1. Bring water to boil in large pot and take off heat, immediately add yellow limes and soak for 10 minutes.
2. Take limes out, rinse with cold water and pat dry.
3. To a 1lb glass jar add salt and chopped garlic.
4. Chop limes, remove seeds.
5. Add limes to jar, layered with scotch bonnet pepper until you reach 1 from the top of the jar.
6. Add additional lime juice squeezed from other limes until lime segments are covered by 1/2 inch.
7. Close jar tightly, and shake jar thoroughly until juice and lime segments are properly mixed.
8. Place jar outside in sunlight for about 4 days.
9. Keep refrigerated after use.
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