| 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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