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Ingredients
US|METRIC
4 SERVINGS
- 20 hot peppers (Scotch Bonnet)
- 5 cloves garlic
- 10 pimento peppers
- 6 shado beni (leaves)
- 1/4 pineapple (Ripe)
- 1/2 carrot
- 1 cucumber
- 2 Tbsp. Dijon mustard
- 2 Tbsp. brown sugar
- 2 cups white vinegar
- 2 cups warm water
- 2 tsp. salt
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