Monday, 26 May 2008
DescriptionServe 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.
At a glance
1 large white onion, sliced
4 habanero-type chiles, seeds and stems removed, minced
2 cups distilled vinegar
Pinch of salt
Combine all the ingredients in a jar. Let stand for about 2 to 3 hours.