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Trinidad Hot Pepper Salsa
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15 habanero or scotch bonnet peppers, stemmed, seeded, and minced
2 large white onions, minced
1 papaya, peeled and diced
1 mango, peeled, pitted, and diced
2 tbl. Dijon mustard
1/2 tsp. turmeric
1/2 tsp. curry powder
3 cups 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 the refrigerator.
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