Yield: 1 Servings

Measure Ingredient
2 pounds Green beans
2 pounds Carrots
1 pounds Onions
1 pounds Cabbage
50 \N Chiles, birds eye [mother used 100]--try tabasco or fiestas or maybe habs???, chop up to relish size
4 tablespoons Curry powder + 2 tsp if using american spoons
½ cup White vinegar, brown will give a better colour
1 \N Bottle (750 ml) (3/4 quart us) peanut oil, as thats all they had in N.H. 28 yrs ago \\ we use olive oil as it will not set rock hard in the fridge
\N \N Salt and pepper to taste

source--NEW HEBRIDES -- SORT OF RELISH-pickle. not quite sure of the spelling but here we go--

put all ingredients in large pan and cook slowly 1 and ½ hours - stirring often to keep from sticking. put into many small jars/bottles as this has to be kept in the refridgerator. serve at room temp. WHAT DO YOU SERVE IT ON ???? we used to have it with a cooked breakfast: eggs, tomatoe, bacon, sausage and such -- not for the faint hearted or those with a cholestorol problem Posted to CHILE-HEADS DIGEST V3 #359 by lukasz <lukasz@...> on Jun 18, 1997

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