Trinidad congo pepper salsa

Yield: 16 Servings

Measure Ingredient
15 Habanero or Scotch Bonnet peppers; stemmed, seeded, and minced
2 larges White onions; minced
1 Papaya; peeled and diced
1 Mango; peeled, pitted, and diced
2 tablespoons Dijon mustard
½ teaspoon Turmeric
½ teaspoon Curry powder
3 cups 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 list. Downloaded from Glen's MM Recipe Archive, .

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