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Pika Onion Relish (Curacao) relishes, caribbean 1 large red onion, finely chopped 1 (about 1 1/2 cups) 1 scotch bonnet pepper 1 seeded and thinly sliced 1 (for a hotter sauce leave 1 the seeds in) 1 1/2 cup distilled white vinegar 4 teaspoon salt 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 FROM: Chile-Heads Digest & Mailing List From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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