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    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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