Heat white vinegar to almost a boil, then turn off and throw in a tablespoon of salt and black pepper. Pour over thinly sliced white onions and habanero chiles packed tightly in a glass jar and top off with water to cover if necessary. Gets better each day.

Dulce Wolfe has a great Belize cook book out. I can't get to my copy of it right now, but it has the ordering info on it somewhere. Maybe Jesse knows how to get a copy. Its got all the best San Pedro recipes in it.