The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers, and the flavors the vinegar to bring it all together - just outstanding!
Total Time
20min
5.0
3 Ratings
Author: CaribbeanPot
Servings:
8
Ingredients
•
2
cups
Shredded
Green Cabbage
•
6
Scotch Bonnet Peppers
, thinly sliced
•
1
cup
Thinly Sliced
Assorted Color Bell Peppers
•
1
Onion
, finely sliced
•
1
Large
Carrot
, grated
•
1
bunch
Scallions
, finely sliced
•
12
Peppercorns
•
1
tsp
Salt
•
4
cloves
Garlic
, minced
•
2
cups
Distilled White Vinegar
•
1/2
Lime
Cooking Instructions
1.
Place Green Cabbage (2 cups), Scotch Bonnet Peppers (6), Assorted Color Bell Peppers (1 cup), Onion (1), Carrot (1), and Scallions (1 bunch) in the mixing bowl.
2.
Add in the Peppercorns (12), Salt (1 tsp), and Garlic (4 cloves). Add some juice from the Lime (1/2) by squeezing over the bowl, then toss everything together.
3.
Get a fairly large glass bottle and pack everything in, then top with Distilled White Vinegar (2 cups). Cover and set aside to marinate. Let sit for 4 to 5 days before using.
4.
This can be served with your favorite meat dish, soup or whatever savory dish you think could use some heat!
Nutrition Per Serving
CALORIES
32
FAT
0.1 g
PROTEIN
1.4 g
CARBS
7.5 g
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