Picalese (Pickled Chilies)

4 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    In a jar with a tight-fitting lid, add the chilies, onion and carrot and enough vinegar to cover.
  2. 2
    Store in the refrigerator up to 2 weeks.
  3. 3
    Use to spice up soups, stews and rice dishes.

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