| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Philadelphia | 1 | Servings | |
INGREDIENTS
| 1 | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9310.1mg
Potassium: 670.9mg
Carbohydrates: 53.9g
Fiber: 1.5g
Sugar: 24.4g
Protein: 1.3g