| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 16 | Servings | |
INGREDIENTS
| 15 | Habanero or Scotch Bonnet peppers; stemmed, seeded, and minced | |
| 2 | lg | White onions; minced |
| 1 | Papaya; peeled and diced | |
| 1 | Mango; peeled, pitted, and diced | |
| 2 | tb | Dijon mustard |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Curry powder |
| 3 | c | Vinegar |
INSTRUCTIONS
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 a jar in refrigerator. Heat Scale: Extremely Hot. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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