Picalese (Pickled Chilies)

• 12 habanero or Scotch bonnet chili peppers, thinly sliced
• 1/2 small Spanish onion, peeled and thinly sliced
• 1 small carrot, peeled and thinly sliced
• Distilled white vinegar

1. In a jar with a tight-fitting lid, add the chilies, onion and carrot and enough vinegar to cover.
2. Store in the refrigerator up to 2 weeks.
3. Use to spice up soups, stews and rice dishes.

scotch, onion, carrot, white vinegar

Taken from cooking.nytimes.com/recipes/6264 (may not work)