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Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.
Ingredients
1 large white onion, sliced
4 habanero-type chiles, seeds and stems removed, minced
2 cups distilled vinegar
Pinch of salt
Instructions
Combine all the ingredients in a jar. Let stand for about 2 to 3 hours.
| Servings |
| 3 cups |
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Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.
Ingredients1 large white onion, sliced 4 habanero-type chiles, seeds and stems removed, minced 2 cups distilled vinegar Pinch of salt InstructionsCombine all the ingredients in a jar. Let stand for about 2 to 3 hours.
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