Picalese (Pickled Chilies)

Recipe from Claudette Eugene

Adapted by Molly O'Neill

Total Time: 5 minutes, plus 2 weeks' refrigeration
Rating: 4(12)
Notes: Read community notes

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

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.

Ratings

4 out of 5

12 user ratings

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Credits

Adapted from Claudette Eugene

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