Serves: 10

Prep time: 20

Cook time: 20 mins

Total time: 40 mins


Meal type: any


Occasion: BBQ party

Author: dghchocolatier

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  • 180g Shredded white Cabbage
  • 6 Scotch Bonnet Peppers , thinly sliced
  • 180g Thinly Sliced Assorted Colour Bell Peppers
  • 1 white Onion , finely sliced
  • 1 Large Carrot, grated
  • 2 spring oinions, finely sliced
  • 12 black Peppercorns
  • 6 g sea Salt
  • 4 cloves Garlic, minced
  • 480 ml Distilled White Vinegar
  • ½ Lime juice


Place Cabbage, Scotch Bonnet Peppers, Assorted Colour Bell Peppers, Onion, Carrot, and Spring onions in a mixing bowl.

Add in the Peppercorns Salt, and Garlic.

Add some juice from the lime by squeezing over the bowl, then toss everything together.

Get a fairly large glass bottle and pack everything in, then top with cocoa vinegar.

Cover and set aside to marinate, for 4 to 5 days before using.

This can be served with your favourite meat dish, soup or whatever savoury dish you think could use some heat!