Yield: 1 Servings

Measure Ingredient
2 pounds Green beans
2 pounds Carrots
1 pounds Onions
1 pounds Cabbage
50 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 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
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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