Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Green onions |
| ¾ pounds | Onion |
| ½ ounce | Turmeric |
| ½ ounce | Mustard, powdered |
| ½ ounce | Salt |
| 20 \N | Bonnet peppers |
| ¼ pounds | Horseradish, grated |
| 6 \N | Cloves garlic |
| \N \N | White vinegar |
This recipe is from a fund raising cookbook from Barbados. Windmill doesn't include horseradish in the list of ingredients but it sounds good.
Mince the first 8 ingredients together. Add vinegar until the desired consistency is obtained, then bottle and leave for 3 or 4 days before using. Posted to CHILE-HEADS DIGEST V3 #367 by Leslie Duncan <duncan@...> on Jun 26, 1997