Trinidad Congo Pepper Salsa
Source of Recipe
the web
List of Ingredients
15 habanero or scotch bonnet peppers, stemmed, seeded, and minced
2 large white onions, minced
1 papaya, peeled and diced
1 mango, peeled, pitted, and diced
2 tablespoons Dijon mustard
1/2 tsp. turmeric
1/2 tsp. curry powder
3 cups vinegar
Recipe
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.
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