Picque
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Wine vinegar |
| 2 | Jalapeno peppers | |
| 2 | Serrano peppers | |
| 2 | Habanero peppers | |
| 1 | Sprig fresh rosemary | |
| 6 | Black peppercorns | |
Directions
In a book called Hot Licks by Jennifer Traynor Thompson, she gives a recipe for Picque, a Carribean condiment. It is great on salads, as a veggie dip, or on green beans, rice, whatever. You will find this on just about every kitchen table down there. The longer you keep it, the hotter it gets. It need no refrigeration. The vinegar preserves everything. Besides, the heat of a habanero can kill anything. Yum...
Posted to EAT-L Digest 09 Jan 97 Recipe by: Hot Licks
From: Ken Gomberg <kgomberg@...> Date: Fri, 10 Jan 1997 20:53:32 -0500