Scotch Bonnet Peppers (5)
Fresh Parsley (2 Tbsp)
Culantro Leaves (2)
a rough chop, then place those ingredients along with the
Red Bird's Eye Chili Pepper (18)
Garlic (6 cloves)
Distilled White Vinegar (1 cup)
Salt (3/4 tsp)
Granulated Sugar (1/4 tsp)
in a food processor or blender and “pulse”.
The vinegar and lime juice will act as a preservative for this pepper sauce, so it’s ok to store it in a clean glass jar on your kitchen counter. But for a longer shelf-life, you can store it in the fridge.