Picalese (Pickled Chilies)

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Picalese (Pickled Chilies)

 

12 habanero or Scotch bonnet chili peppers, thinly sliced

1/2 small Spanish onion, peeled and thinly sliced

1 small carrot, peeled and thinly sliced

Distilled white vinegar

 

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.

Yields 1 jar.

 

 

 

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