Recipe - Pika Onion Relish (Curacao)

1 lg Red onion; finely chopped
(about 1_One half cups)
1 Scotch bonnet pepper; seeded
and thinly cut or sliced up (for a
hotter sauce, leave the
seeds in)
1 One half cup Distilled white vinegar
4 teaspoon Salt

Philadelphia Online Philadelphia Daily News
http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm

Combine the onion, pepper, vinegar and salt in a large jar with a
tightfitting lid and shake until the salt is dissolved. Let the sauce
"ripen" for at least 24 hours before serving, or preferably, 23 days. Pika
will keep for several months at room temperature. Serve with stews and
cornmeal dishes. Makes 2 cups. Source: ``The Caribbean Pantry Cookbook,''
by Steven Raichlen, Artisan Books ($25). Posted to CHILEHEADS DIGEST V4
#071 by Judy Howle howle@ebicom.net on Aug 06, 1997