Difference between revisions of "Trinidad Mango Pepper Salsa"
RealRecipes (talk | contribs) m (Text replace - "Category:Trinidadian Recipes" to "Category:Trinidad and Tobago cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 12: | Line 12: | ||
* 3 cups [[vinegar]] | * 3 cups [[vinegar]] | ||
| − | == | + | == Procedures == |
# Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. | # 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. | # Remove from heat, cool, and store in a jar in refrigerator. | ||
Latest revision as of 16:01, 11 July 2012
Description
Heat Scale: Extremely Hot.
Ingredients
- 15 habanero or scotch bonnet peppers, seed and mince
- 2 large white onions, minced
- 1 papaya, diced
- 1 mango, diced
- 2 tbsp Dijon mustard
- ½ tsp turmeric
- ½ tsp curry powder
- 3 cups vinegar
Procedures
- 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.
