Difference between revisions of "Hot Caribbean Salsa"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Caribbean ([^cC])(.*)\]\]" to "Category:Caribbean cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ¼ cup [[malt vinegar]] | * ¼ cup [[malt vinegar]] | ||
| − | == | + | == Procedures == |
# Peel and finely chop all vegetables. | # Peel and finely chop all vegetables. | ||
# Stem and seed peppers—plastic gloves should be worn as the [[oil]] from the [[peppers]] has been known to blister skin. | # Stem and seed peppers—plastic gloves should be worn as the [[oil]] from the [[peppers]] has been known to blister skin. | ||
Latest revision as of 16:18, 11 July 2012
Ingredients
- 1 kg fresh hot chile peppers (preferably a mix of red, green yellow. mostly yellow scotch bonnets)
- ½ cup onions, finely chopped
- 2 teaspoons garlic, finely chopped (approx 2 – 3 pegs or more to own taste)
- 3 tablespoons fresh finely chopped pawpaw, unripe (green papaya)
- ½ teaspoon turmeric
- 1½ teaspoons salt
- ¼ cup malt vinegar
Procedures
- Peel and finely chop all vegetables.
- Stem and seed peppers—plastic gloves should be worn as the oil from the peppers has been known to blister skin.
- Combine all ingredients in small/medium pot.
- Stirring constantly, bring to boil over high heat and cook briefly and briskly for 1 minute (until onion transparent and peppers soft and limp).
- Add more vinegar if needed.
- Pour contents into blender-- hand held can also be used.
- Blend at high speed until pulverised (some prefer pureed).
- Cool at room temperature.
- Pour into cleaned boiled and sterilized jar only.
