| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | 1 | Servings | |
INGREDIENTS
| 2 | lb | Green beans |
| 2 | lb | Carrots |
| 1 | lb | Onions |
| 1 | lb | Cabbage |
| 50 | Chiles, birds eye [mother used 100]–try tabasco or fiestas or maybe habs???, chop up to relish size | |
| 4 | tb | Curry powder + 2 tsp if using american spoons |
| 1/2 | c | White vinegar, brown will give a better colour |
| 1 | Bottle (750 ml) (3/4 quart us) peanut oil, as thats all they had in N.H. 28 yrs ago \ we use olive oil as it will not set rock hard in the fridge | |
| Salt and pepper to taste |
INSTRUCTIONS
source--NEW HEBRIDES -- SORT OF RELISH-pickle. not quite sure of the spelling but here we go-- put all ingredients in large pan and cook slowly 1 and 1/2 hours - stirring often to keep from sticking. put into many small jars/bottles as this has to be kept in the refridgerator. serve at room temp. WHAT DO YOU SERVE IT ON ???? we used to have it with a cooked breakfast: eggs, tomatoe, bacon, sausage and such -- not for the faint hearted or those with a cholestorol problem Posted to CHILE-HEADS DIGEST V3 #359 by lukasz <lukasz@midcoast.com.au> on Jun 18, 1997
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