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Add a photoServings: 1
Ingredients
- 1 lrg Red onion, finely minced (about 1_1/2 c.)
- 1 x Scotch bonnet pepper, seeded and thinly sliced (for a hotter sauce, leave the seeds in)
- 1Â 1/2 c. Distilled white vinegar
- 4 tsp Salt
Directions
- Combine the onion, pepper, vinegar and salt in a large jar with a tight-fitting lid and shake till the salt is dissolved. Let the sauce
- "ripen" for at least 24 hrs before serving, or possibly preferably, 2-3 days. Pika will keep for several months at room temperature. Serve with stews and cornmeal dishes.
- Makes 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 505g | |
| Calories 104 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9319mg | 388% |
| Potassium 157mg | 4% |
| Total Carbs 9.53g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.38g | 4% |
| Protein 0.99g | 2% |
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