| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Congo peppers*, Habs or Scotch Bonnets, stemmed but not seeded (add or subtract to taste) |
| 2 |
ts |
Prepared Mustard (Grey Poupon works well… I have also used dried mustard powder for a little extra kick) |
| 1 |
c |
White vinegar |
|
|
Couple dashes of Worcestershire sauce |
|
|
Salt to taste |
| 1 |
c |
Diced onions |
| 1 |
c |
Diced carrots |
| 5 |
|
Cloves of garlic |
| 1 |
sm |
Papaya |
INSTRUCTIONS
While living in Trinidad and Barbados I managed to pick up a couple of good
recipes for local dishes and sauces. I've been meaning to post this for a
while but somehow or another never got around to it. Anyhow, here it is...
Blend peppers, mustard, vinegar garlic, papya and onions at high speed.
When complete add carrots. Bottle and let cure for 2 - 3 days at room
temperature.
*Congo Peppers: While in Trinidad my wife and I kept seeing these great
looking peppers that looked and tasted (Flame) like Habs, in the market. It
wasn't until I talked to a local farmer that I was informed that Congo
peppers were "De Trini version of de Scotch Bonnet" Posted to CHILE-HEADS
DIGEST V3 #280 by "James McGrath" <JWMcGrath@msn.com> on Apr 1, 97
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