Ingredients
- 5 dl white wine vinegar
- 2 teaspoons granulated sugar
- 1 tsp salt
- 1 tablespoon whole ground pepper
- 1 large carrot, finely diced
- 1 large yellow onion, finely chopped
- 1 kayote, peeled and finely diced
- 4 scotch bonnet chili alto habanero, cored and finely diced
Do this
- Boil vinegar, sugar, salt and pepper in a saucepan. Let cool
- Mix the carrot, onion, cayote and chili in a bowl
- Then pour into a well-cleaned glass jar with a tight-fitting lid,
- Pour the layer with the allspice over the vegetables, making sure the layer covers.
- Then put the lid on and place in the fridge.
- Ready to eat after 5 days
It makes 1 liter of finished sauce. If you don’t find any kayote in the store, you can exclude it.
