Difference between revisions of "Trinidad Mango Pepper Salsa"
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* 3 cups [[vinegar]] | * 3 cups [[vinegar]] | ||
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# Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. | # 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. | # Remove from heat, cool, and store in a jar in refrigerator. | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
[[Category:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
[[Category:Habanero chile Recipes]] | [[Category:Habanero chile Recipes]] | ||
Latest revision as of 16:01, 11 July 2012
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.
