Recipe for Trinidad Congo Pepper Salsa 
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Yield:
16 Servings
Ingredients:
Amount Ingredient
15 x Habanero or Scotch Bonnet peppers, stemmed, seeded, and minced
2 lrg White onions, minced
1 x Papaya, peeled and diced
1 x Mango, peeled, pitted, and diced
2 tbl Dijon mustard
1/2 tsp Turmeric
1/2 tsp Curry powder
Instructions:
Instructions: 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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