Trinidad Mango Pepper Salsa
Description
Heat Scale: Extremely Hot.
Ingredients
- 15 habanero or scotch bonnet peppers, seed and mince
- 2 large white onions, minced
- 1 papaya, diced
- 1 mango, diced
- 2 tbsp Dijon mustard
- ½ tsp turmeric
- ½ tsp curry powder
- 3 cups vinegar
Procedures
- 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.
