Pika: Fiery Onion and Chilli Salad from Curacao
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g onion (s)
- 2 large chilli pepper (s), red, e.g., Jalapeño
- 1 large chilli pepper (s), green, e.g., Jalapeño
- 1 tablespoon salt
- some black pepper, freshly ground
- 500 ml white vinegar
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut in half and cut into thin rings. Clean the chillies and cut into thin rings. Leave the seeds in if you want it really hot, otherwise leave them out.
- Put the onions and chillies together in a glass. If you plan to store the lettuce for a very long time, please sterilize the jar beforehand. However, a very clean glass is sufficient for up to a month in the refrigerator.
- Add salt and pepper. Add the vinegar. Put the lid on and shake very well. If the liquid doesn`t almost reach the top, you can either add a little water or more vinegar.
- Let it steep in the refrigerator for at least 24 hours, 48 - 72 hours are better!
- Pika is served as a side dish. It goes well with meat dishes such as B. Turkey with rice. Since the chillies make the onion very fiery, you basically only eat the onions. However, if nothing can be spicy enough for you
- Note: After you`ve cut the chillies, be sure to wash your hands with soap. You can imagine what happens when you rub your eyes with unwashed hands.
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