Picalese (Pickled Chilies)

Recipe from Claudette Eugene

Adapted by Molly O’Neill

Published July 15, 2000

Total Time
5 minutes, plus 2 weeks' refrigeration
Rating
4(12)
Comments
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—Molly O'Neill

Featured in: Food; Spice Island

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Ingredients

Yield:1 jar

  • 12 habanero or Scotch bonnet chili peppers, thinly sliced

  • ½ small Spanish onion, peeled and thinly sliced

  • 1 small carrot, peeled and thinly sliced

  • Distilled white vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 29 calories; 2 grams fiber; 22 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

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4 out of 5
12 user ratings
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Credits

Adapted from Claudette Eugene

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