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Trinidad Congo Pepper Salsa tex-mex, spice, salsa, caribbean 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
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