Yield: 1 Servings
|2 cups||Habs; stemmed|
|½ cup||White vinegar|
|1 cup||Onion; minced|
|1 tablespoon||Chopped fresh ginger|
|1 tablespoon||Ground black pepper|
I have a good one for you...straight from trenchtown <Jamaica>, I have a few cooks from there who swear by this fiery recipe...
Blend all, and keep in the fridge, it's raw and fiery, depending on the sweetness of the habs or bonnets used.
Posted to CHILE-HEADS DIGEST V4 #176 by ChefChile@... on Oct 28, 1997