Not exact matches
6 pounds
ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white
pepper 1/2 teaspoon
habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1
habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell
pepper, stemmed, seeded and diced 1 red bell
pepper, stemmed, seeded and diced 2
ripe mangos, peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
• FOR THE
HABANERO - BANANA CHUTNEY • 2 ripe bananas, peeled and diced • 1 habanero pepper, chopped • 2 tablespoons onion, minced • 2 tablespoons fresh lime juice • 1 tablespoon fresh cilantro, chopped • Chili powder
HABANERO - BANANA CHUTNEY • 2
ripe bananas, peeled and diced • 1
habanero pepper, chopped • 2 tablespoons onion, minced • 2 tablespoons fresh lime juice • 1 tablespoon fresh cilantro, chopped • Chili powder
habanero pepper, chopped • 2 tablespoons onion, minced • 2 tablespoons fresh lime juice • 1 tablespoon fresh cilantro, chopped • Chili powder to taste
Imagine... fields of
ripe, orange
habanero peppers untouched by anything but the wind and the small, but mighty Yellowbird.
2 pounds conch, diced (cooked diced lobster may be substituted) 1 goat
pepper, minced (or substitute any fresh
habanero, or even 1 teaspoon
habanero hot sauce) 1 small stalk celery, chopped fine 1 medium onion, chopped fine 1/2 green bell
pepper, chopped fine 1 small cucumber, peeled and finely diced 2 fresh,
ripe tomatoes, finely diced 1/2 cup fresh lime juice or lemon juice Salt to taste