Trinidad Pepper Salsa
From skyduchess 15 years ago
- 10 minutes to make
- Serves 30
West Indian Pepper Salsa that is used to spice up eggs, rice, meat and fish dishes.
Ingredients
- Gloves to protect hands and skin shopping list
- 15 habanero or scotch bonnet peppers, seeded, and minced shopping list
- 2 lg white onions, minced shopping list
- 1 papaya, peeled and diced shopping list
- 1 mango, peeled, pitted, and diced shopping list
- 2 tb Dijon mustard shopping list
- 1/2 ts turmeric shopping list
- 1/2 ts curry powder shopping list
- 3 c white vinegar shopping list
How to make it
- Always wear gloves when preparing Scotch Bonnets
- 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.
People Who Like This Dish 4
- karlyn255 Ypsilanti, MI
- trigger MA
- lizzconn Naas Co Kildare, IE
- greekgirrrl Long Island, NY
- minitindel THE HEART OF THE WINE COUNTRY, CA
- skyduchess Garland, TX
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The Rating
Reviewed by 4 people-
wow this sounds fantastic yum hot hot hot
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I have 30 Habanero pepper plants in my garden to use for my BBQ sauce. This is another great recipe to use some for some of them.
I like the curry and turmeric they make this a unique salsa
Michael
trigger
in loved it
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