| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Wine vinegar |
| 2 |
|
Jalapeno peppers |
| 2 |
|
Serrano peppers |
| 2 |
|
Habanero peppers |
| 1 |
|
Sprig fresh rosemary |
| 6 |
|
Black peppercorns |
INSTRUCTIONS
In a book called Hot Licks by Jennifer Traynor Thompson, she gives a recipe
for Picque, a Carribean condiment. It is great on salads, as a veggie dip,
or on green beans, rice, whatever. You will find this on just about every
kitchen table down there. The longer you keep it, the hotter it gets. It
need no refrigeration. The vinegar preserves everything. Besides, the heat
of a habanero can kill anything. Yum...
Posted to EAT-L Digest 09 Jan 97
Recipe by: Hot Licks
From: Ken Gomberg <kgomberg@MINT.NET>
Date: Fri, 10 Jan 1997 20:53:32 -0500
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