Salsa Cachucha

Name: Salsa Cachucha
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

11 ingredients

1 steps

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

Directions

1

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.