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Bonaire Pika

Monday, 26 May 2008

Description

Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Chile peppers

Heat Level

Chile

Habanero

Meal/Course

Condiment

Makes

3 cups

1 large white onion, sliced

4 habanero-type chiles, seeds and stems removed, minced

2 cups distilled vinegar

Pinch of salt

Methods/steps

Combine all the ingredients in a jar. Let stand for about 2 to 3 hours.

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