About this recipe

This bright, tangy, crunchy, and fiery condiment from Belize lights up everything it touches. You may find it’s something you never want to run out of. The good news on this front: the vinegar will keep it fresh in the fridge for quite some time, so you can make a big jar of this incandescent tangle and be set for weeks. Many versions use diced onion, but I like thin slivers. Cilantro is lovely, but I generally leave it out of this so the onions and pepper can shine more brightly. And while white or yellow onions are traditional, red are so beautiful I can’t resist using them.