Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | Red onion; finely chopped (about 1_1/2 cups) |
1 \N | Scotch bonnet pepper; seeded and thinly sliced (for a hotter sauce, leave the seeds in) |
1½ cup | Distilled white vinegar |
4 teaspoons | Salt |
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