Jamaican Pika

Monday, 26 May 2008

Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish, or poultry.

At a glance

Cuisine

Caribbean

Ingredient

Chile peppers

Cooking Method

No Cook

Heat Level

Chile

Scotch Bonnet

Meal/Course

Condiment

Makes

3 cups

1 large white onion, sliced
2 Scotch bonnet peppers (or substitute habanero), seeds and stems removed, minced
1 teaspoon ground allspice
1 carrot, sliced in circles, edges cut to resemble that of a gear
1½ cups distilled vinegar
½ cup water
1 clove garlic, minced
Pinch of salt

Combine all the ingredients in a jar or bowl. Let stand for 2 hours.

Created by Marley84

These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.