Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)
This spicy condiment is often used on the side of many curry dishes in Trinidad and Tobago. The name may come from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.
Ingredients
Method
- In the bowl where you will be mixing everything juice the Lemon (1) and Lime (2).
Dice the Scallion (1 bunch).
Dice the Guyana Pepper (4).
Dice the Granny Smith Apple (1), Red Apple (1), Red Onion (1/2), Pear (1), Nectarine (2), and Celery (2 stalk).
Season with Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Add the Garlic (2 clove) and Fresh Cilantro (1 tablespoon). Mix well and place in the fridge about an hour to marinate.
- Serve cold. Store in an airtight container and set in the fridge to be used up to a week later.
