Search for anything:

Trinidad Congo Pepper Salsa

caribbean, salsa, spice

15 habanero or scotch bonnet
1 peppers, stemmed, seeded,
1 and minced
2 large white onions, minced
1 papaya, peeled and diced
1 mango, peeled, pitted, and
1 diced
2 tablespoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon curry powder
3 cup vinegar

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. From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU