Trinidad Congo Pepper Salsacondiments, hot, salsa 15.00 habanero or scotch bonnet 1 peppers, stemmed, seeded, 1 and minced 2.00 large white onions, minced 1.00 papaya, peeled and diced 1.00 mango, peeled, pitted, and 1 diced 2.00 tablespoon dijon mustard 0.50 teaspoon turmeric 0.50 teaspoon curry powder 3.00 cup 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. |
