Picalese (Pickled Chilies)

Recipe from Claudette Eugene

Adapted by Molly O'Neill

Total Time
5 minutes, plus 2 weeks' refrigeration
Rating
4(12)
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Featured in: Food; Spice Island

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Ingredients

Yield:1 jar
  • 12habanero or Scotch bonnet chili peppers, thinly sliced
  • ½small Spanish onion, peeled and thinly sliced
  • 1small carrot, peeled and thinly sliced
  • Distilled white vinegar
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a jar with a tight-fitting lid, add the chilies, onion and carrot and enough vinegar to cover. Store in the refrigerator up to 2 weeks. Use to spice up soups, stews and rice dishes.

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4 out of 5
12 user ratings
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Credits

Adapted from Claudette Eugene

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