This is one of the fast and spicy chili pickles with lots of texture and flavorful bursts of heat, and I enjoy it when making it Chicken Pera. It’s also an incredible aspect for many vegan or protein-based curry dishes.
You need it…
1 Scotch Bonnet Pepper
6-8 Wiri Wiri Peppers
Two cloves of garlic
Onion 1/2
1/2 tsp sea salt
1/4 tsp black pepper
2 tablespoons of chopped coriander
2 tablespoons of water
Note! This will be It’s very painful;It is recommended to wear gloves even when preparing. If you want to keep doing it for a few days, as stated in the ingredient list (in the fridge), Use white vinegar instead of water. If you are making this dish gluten-free, check the entire list of ingredients to make sure you meet certain gluten-free dietary requirements.
*This will serve at least 8 people as a seasoning.
Wash everything well, then give it a uniform sized chop and place it all in a bowl.
Add salt and black pepper.
You can crush or chop the garlic into small pieces. Add water and lime juice and stir well.
Allow citrus juice (lime) Gently treat for about 15 minutes before using as a side seasoning or a dip like spicy salsa.
If it’s more fiery, use some Trinidad molgas corpion peppers. Yes, I included seeds and white membranes around the seeds of the scotch bonnet and Wiri Wiri Peppers.
Tip! Even if you wear gloves when handling warm peppers, it is recommended to wash your hands immediately with soap and water.
