Picalese (Pickled Chilies)

Ingredients

• 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

1 jar

Preparation

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.