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Spicy, tangy, and fresh, these pickled onions and chilies from Curaçao, also known as Pika, are simple to make and the perfect addition to stews, meats, and sandwiches!
How about a sunny, spicy recipe from the Caribbean to warm up your dinner plans? Pika is a condiment made with just 3 ingredients. It comes together in a flash, and brings a ton of flavor to whatever you add it to – whether soups, stews, meats, grilled cheese sandwiches, or as my hubby so brilliantly suggested, hot dogs (not very authentic, but a great idea nonetheless!).
The recipe comes from my friend Muriel Strobos, who is lucky enough to call Curaçao home. Muriel is one of the contributors to my upcoming cookbook, and this is just one of the tasty recipes that she shared. Be sure to jump over to her site, and try one of her many other delicious dishes at Muriels-Kitchen.com.
PS – look for this recipe, along with a fantastic selection of other recipes from Curaçao in the upcoming cookbook. 🙂
- 2 habanero, Scotch Bonnet, or the hottest chilies you can find, minced
- 1 large onion, diced
- White vinegar to cover
- Add the chilies and onion to a 16 ounce jar. Fill the jar with vinegar.
- Optionally, dilute the vinegar with water to taste, if you find the vinegar too strong.
- This will keep for about a week in the fridge.
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