Pika onion relish (curacao)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red onion; finely chopped (about 1_1/2 cups) |
| 1 | Scotch bonnet pepper; seeded and thinly sliced (for a hotter sauce, leave the seeds in) | |
| 1½ | cup | Distilled white vinegar |
| 4 | teaspoons | Salt |
Directions
Philadelphia Online -- Philadelphia Daily News
Combine the onion, pepper, vinegar and salt in a large jar with a tight-fitting lid and shake until the salt is dissolved. Let the sauce "ripen" for at least 24 hours before serving, or preferably, 2-3 days. Pika will keep for several months at room temperature. Serve with stews and cornmeal dishes. Makes 2 cups. Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@...> on Aug 06, 1997
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