Title: Trinidad Congo Pepper Salsa
Categories: Sauce
Yield: 16 Servings

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

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.