PICKLED SCOTCH BONNET PEPPER
Simple but tasty, this ancestral recipe was originally used to keep the flavor of scotch bonnet pepper intact.
People thus kept a few jars to use during periods of shortage. Cut into pieces, it was left to macerate in oil or vinegar.
Over time, the chili deposited its aromas in the oil and enhanced it.
This pickled scotch bonnet pepper flavors and goes wonderfully with fish, poultry, meat and rice or pasta.
(VERY HOT)
Ingredients: • Onions• scotch bonnet pepper• Oil• Vinegar
170G/6 OZ
Keep refrigerated after opening,
ENERGETICS AVERAGE VALE FOR 100G:
Energy 502 kcal
Fat 53 g
Of which saturates 5.8g
Carbohydrates 5.3g
Of which sugars 0.9g
Salt 2.1g,
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PRICES:
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