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Conch Souse
4 conchs
1 Medium sweet pepper
1 Large onion
4 Sticks of celery
½ goat pepper or 2 whole red peppers
5 Cups of water
Pound conchs until tender with pounder then dice into cubes.
Boil in first water for about 15 minutes.
Slice onions, sweet pepper, celery; pour off first water and boil conch the second time, putting onions, celery, sweet pepper, hot pepper and salt in water and let boil for 30 minutes. Serves 4.
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