Pepper Sauce
| Yield: | 1 Servings |
| Categories: |
| 12 | Congo peppers*, Habs or Scotch Bonnets, stemmed but not seeded (add or subtract to taste) | |
| 2 | ts | Prepared Mustard (Grey Poupon works well... I have also used dried mustard powder for a little extra kick) |
| 1 | c | White vinegar |
| Couple dashes of Worcestershire sauce | ||
| Salt to taste | ||
| 1 | c | Diced onions |
| 1 | c | Diced carrots |
| 5 | Cloves of garlic | |
| 1 | sm | Papaya |
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