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Jamaican Pika

Monday, 26 May 2008

Description

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

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
5
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

Methods/steps

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

 

 

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