Title: Trinidad Congo Pepper Salsa
Categories: Salsa Condiment Hot
Yield: 4 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.

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