Green Cabbage (2 cups)
Scotch Bonnet Peppers (6)
Assorted Color Bell Peppers (1 cup)
Scallions (1 bunch)
in the mixing bowl.
Add in the
Salt (1 tsp)
Garlic (4 cloves)
. Add some juice from the
by squeezing over the bowl, then toss everything together.
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.
This can be served with your favorite meat dish, soup or whatever savory dish you think could use some heat!