| 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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