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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
5
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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