Trinidad congo pepper salsa
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Habanero or Scotch Bonnet peppers; stemmed, seeded, and minced | |
| 2 | larges | White onions; minced |
| 1 | Papaya; peeled and diced | |
| 1 | Mango; peeled, pitted, and diced | |
| 2 | tablespoons | Dijon mustard |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Curry powder |
| 3 | cups | Vinegar |
Directions
Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. Remove from heat, cool, and store in a jar in refrigerator. Heat Scale: Extremely Hot.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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