Pepper Sauce

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Pepper Sauce Ingredients

12 Congo peppers*, Habs or	1 c Diced onions
2 ts Prepared Mustard (Grey	1 c Diced carrots
1 c White vinegar	5 Cloves of garlic
Couple dashes of	1 sm Papaya
Salt to taste

Instructions for Pepper Sauce

While living in Trinidad and Barbados I managed to pick up a couple of good recipes for local dishes and sauces. Ive been meaning to post this for a while but somehow or another never got around to it. Anyhow, here it is... Blend peppers, mustard, vinegar garlic, papya and onions at high speed. When complete add carrots. Bottle and let cure for 2 - 3 days at room temperature. *Congo Peppers: While in Trinidad my wife and I kept seeing these great looking peppers that looked and tasted (Flame) like Habs, in the market. It wasnt until I talked to a local farmer that I was informed that Congo peppers were "De Trini version of de Scotch Bonnet" Posted to CHILE-HEADS DIGEST V3 #280 by "James McGrath" on Apr 1, 97

Main Ingredient: PepperCuisine: Uncategorized

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