This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.
You’ll Need…
1 Scotch Bonnet pepper
6-8 Wiri Wiri peppers
2 cloves of garlic
1/2 medium onion
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons chopped cilantro
2 tablespoons water
Notes! This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.
* This serves at least eight people as a condiment.
Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
Add the salt and black pepper.
You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.
If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.
TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.
