Ingredients
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6 Scotch Bonnet Peppers
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8 oz Green Cabbage
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1 oz Carrots
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2 oz Yellow Onion
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1 oz Shallots
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Whole Cloves
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1 tsp Salt
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½ tsp Black Peppercorns
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3 cups Vinegar
Directions
This spicy condiment is a common Haitian accompaniment to meat and fish dishes, adding some of the island kick that is such a notable component of Caribbean cuisine. The Scotch bonnet is in the same family as the well-known habanero chili that is common in the Yucatan of Mexico, but it is a different pod type (although both are blistering hot, so be careful when handling them!).
Steps
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1
Done
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Combine all ingredients together in jar or another suitable storage container; mix well, making sure that the vegetable ingredients are covered by the vinegar (use a nonreactive utensil to hold the ingredients under the vinegar). |
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2
Done
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Place the jar in the refrigerator and allow contents to develop. |
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3
Done
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Let the flavor develop for at least 2 days before use. |
