| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Philadelphia | 1 | Servings | |
INGREDIENTS
| 1 | lg | Red onion; finely chopped (about 1_1/2 cups) |
| 1 | Scotch bonnet pepper; seeded and thinly sliced (for a hotter sauce, leave the seeds in) | |
| 1 1/2 | c | Distilled white vinegar |
| 4 | ts | Salt |
INSTRUCTIONS
Philadelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm Combine the onion, pepper, vinegar and salt in a large jar with a tight-fitting lid and shake until the salt is dissolved. Let the sauce "ripen" for at least 24 hours before serving, or preferably, 2-3 days. Pika will keep for several months at room temperature. Serve with stews and cornmeal dishes. Makes 2 cups. Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@ebicom.net> on Aug 06, 1997
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