| 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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