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| Trinidad Congo Pepper Salsa Recipe |
Category: Sauce
Rating:
N/A
Servings: 16
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Ingredients
15 habanero or scotch bonnet peppers; stemmed, seeded, and minc
2 large white onions; minced
1 papaya; peeled and diced
1 mango; peeled, pitted, and diced
2 tablespoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon curry powder
3 cup vinegar
Cooking 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, http://www.erols.com/hosey.
sauce
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