Trinidad Congo Pepper Salsa
Yield: 16 Servings
Ingredients:
15 habanero or scotch bonnet peppers; stemmed, seeded,
2 lg white onions; minced
1 papaya; peeled and diced
1 mango; peeled, pitted, and diced
2 tb dijon mustard
1/2 ts turmeric
1/2 ts curry powder
3 c 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.
B-man
