Title: Pika Onion Relish (Curacao)
Categories: Caribbean Relish
Yield: 1 Servings

1	lg	Red onion, finely chopped
		(about 1 1/2 cups)
1		Scotch bonnet pepper
		Seeded and thinly sliced
		(for a hotter sauce leave
		The seeds in)
1 1/2	c	Distilled white vinegar
4	ts	Salt

Combine the onion, pepper, vinegar and salt in a large jar with a tight-fitting lid and shake until the salt is dissolved. Let the sauce ``ripen'' for at least 24 hours before serving, or preferably, 2-3 days. Pika will keep for several months at room temperature. Serve with stews and cornmeal dishes. Makes 2 cups.

Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books

FROM: Chile-Heads Digest & Mailing List

From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä

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