Ingredients
1 c. olive oil
1/2 c. white vinegar
6 fresh garlic cloves, peeled
1 whole spanish onion, peeled and diced
1 green bell pepper, seeded and diced
1 tsp. oregano
1 pinch cumin
7 scotch bonnet (habanero) peppers
1 hot finger pepper
2 c. fresh cilantro leaves (about 1 large bunch)
salt and pepper, to taste
Preparation
Place all ingredients in a food processor and blend until it’s an emerald green paste. Refrigerate in a covered plastic container. Keeps for at least two weeks.
