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
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.
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