RECETAS Y COCINA

Ingredients

• 4 ozs. eschalot
• ¾ lb. onion
• ½ oz. turmeric
• ½ oz. powdered mustard
• ½ oz. salt
• 20 bonnie peppers ( small hot variety)
• ¼ lb. horseradish (grated)
• 6 cloves garlic
• White vinegar

Preparation

Mix all ingredients together in blender or food processor.

Add vinegar until the desired consistency is obtained.

Place in bottles and leave for 3-4 days before using.

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