By: Caribbean Pot
July 31, 2026
- 3 tablespoons vegetable oil divided
- 2 dozen Scotch Bonnet peppers
- 20 to 25 cloves garlic
- 1 large red onion roughly chopped
- 5 limes juiced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped Chadon Beni bandanya, culantro
- 3/4 teaspoon salt or to taste
- 2 tablespoons olive oil optional
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