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Recipe: Caribbean Pickled Pepper Relish

Toppings - Assorted
CARIBBEAN PICKLED PEPPER RELISH

1/2 onion, chopped
3 garlic cloves, chopped
3 fresh jalapenos (red, green, or combination)
1/4 cup white vinegar
1/2 teaspoon salt
1 tablespoon olive oil

Combine onion, garlic, and chiles.

Heat vinegar and salt; when bubbles appear around edge, pour over onion mixture.

Dribble olive oil over top.

Advance Preparation:
This can be stored, covered in the refrigerator, for 3 or 4 days.

Note from source: A bowl of this vivid condiment adorns tables throughout the Caribbean isles. Sliced, marinated, barbecued pork or goat, seafood stews, and grilled fish are all enhanced by this salsa. Try also with any sort of taco or antojito (the cornmeal and tortilla based dishes of Mexico such as tacos and tostadas).

Makes 3/4 cup
Source: Hot and Spicy by Marlena Spieler
MsgID: 0310394
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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