Jamaican Pika

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Jamaican Pika
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Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish or poultry.

Ingredients


Scotch Bonnet Peppers, Allspice, Carrots, Vinegar

Instructions


Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish, or poultry.

  • 1 large white onion, sliced

  • 2 Scotch bonnet peppers (or substitute habanero), seeds and stems removed, minced

  • 1 teaspoon ground allspice

  • 1 carrot, sliced in circles, edges cut to resemble that of a gear

  • 1½ cups distilled vinegar

  • ½ cup water

  • 1 clove garlic, minced

  • Pinch of salt

Combine all the ingredients in a jar or bowl. Let stand for 2 hours.

Yield: About 3 cups

Heat Scale: Hot

Jamaican Pika
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish or poultry.

Ingredients


Scotch Bonnet Peppers, Allspice, Carrots, Vinegar

Instructions


Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish, or poultry.

  • 1 large white onion, sliced

  • 2 Scotch bonnet peppers (or substitute habanero), seeds and stems removed, minced

  • 1 teaspoon ground allspice

  • 1 carrot, sliced in circles, edges cut to resemble that of a gear

  • 1½ cups distilled vinegar

  • ½ cup water

  • 1 clove garlic, minced

  • Pinch of salt

Combine all the ingredients in a jar or bowl. Let stand for 2 hours.

Yield: About 3 cups

Heat Scale: Hot

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