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Suggest a better descriptionWhile 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"
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Serving Size: 1 Serving (715g) | ||
Recipe Makes: 1 | ||
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Calories: 255 | ||
Calories from Fat: 14 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 497.1mg | 17 % | |
Potassium 1127.4mg | 30 % | |
Total Carbohydrate 48.3g | 14 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 38.2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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