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1 package Scotch Bonnet Peppers, heads and seeds removed, chopped fine (can put in Cuisinart). Set aside.
1 bunch cilantro
1 head of garlic
2 large onions
6 tbs. olive oil
3 tbs. cider vinegar
¼ tsp. salt
Using 1mm disc, slice 1 onion in Cuisinart. Set aside.
Note: Use gloves to make this recipe so that your hands will not come in contact with the peppers.
Change blade to chopping blade and put garlic, cilantro, peppers and other onion in Cuisinart and chop. Add salt. Add olive oil and cider vinegar and mix. In a bowl, mix, sliced onions and cilantro pepper mixture. Put in an airtight container and place in refrigerator for 1-2 days. To serve, add even more sliced onions.
Scotch Bonnets are the 2nd hottest peppers. This relish is extremely hot so it is not for the faint of heart!! A little goes a long way and it can be used to spice up black beans, pork, chicken or any meat.