Pikliz

You see the title and probably wondering what the HECK is she talking about?

Well, I have been eating and making this spicy Hot Haitian dish and It’s called Pikliz (pronouced pik-lese), a pickled cabbage slaw. Honestly, either you’re a meat lover or vegan, you can eat it. But one thing for sure, it’s not for the faint hearted because if you don’t like serious heat🔥, then you better sit down. Personally, I don’t like spicy food; however, I always challenge myself for this one since it’s vibrant, tangy, fiery, simple and delicious all together!!!

Since I am doing a #NoMeat Challenge In May and have gotten a few people who are interested in joining; I thought I would be a good idea to share some of the food that I am currently eating or may be used as inspiration.  In short pikliz is a popular Haitian food, it’s a spicy pickled slaw made from shredded cabbage, carrots, shallot/ onion, scotch bonnet, bell peppers, peppercorns, white vinegar and the juice of a lime. When you think about it, these are fresh fruits and vegetables with tons of vitamins, just spicy. The zest of the lime, the colors from the carrots and bell peppers, the heat from the scotch bonnet pepper, the crunch from the cabbage is heavenly enjoyable.

OK, Enough of this lol!!! How do you make PIKLIZ?

You will need;
1/2 Cabbage(I use green cabbage but sometimes add the purple one too)
2 Carrots
2 Scallions
White vinegar, some use apple cider (add enough vinegar to cover the ingredient)
1 cup of bell pepper (Orange/Yellow, green, red)
6 Scotch bonnet peppers
1 Onion
1/2 lime juice 
1teaspoon of salt to taste
12 peppercorns(not required)

For set up, I used a cutting board, large bowl to mix and a jar to store.
I used half of a large cabbage which equivalent to 2 cups worth, then I cut the cabbage until I get a nice shredded look. For the carrots, I used a peeler but you can use your knife to cut all your ingredients (onions,peppers etc..).
Scotch bonnet: If you don’t like the heat, you simply need to discard the membrane(the seeds) which is where the heat lies. Then after use, wash your hands very well or wear gloves because you may accidently  touch your eyes and it’s not going to be fun.
Toss all the ingredients in a bowl and use tongs to mix them altogether until combined. Next, add salt and lime juice.

For storage, you will use a sizable jar and if you don’t have one, you can always recycle your RAGU or pasta sauce jar. Works like a charm! First, the vegetables are added and packed into the jar, then the vinegar is poured into the jar to cover almost all your ingredients. I will say use enough to fill 3/4 of the jar.

This fiery side is mostly used as a condiment to a variety of Haitian dishes as stewed chicken, fillets, Tassot (fried goat, Griot(fried pork), rice & beans, pastries, plantains, street food, you name it. It really creates its role in adding flavor and fire to the food.

Funny story……

I have made pikliz for a dinner party and instructed my friends how spicy it was, yet they ignored everything and went for huge bites. It didn’t take long enough for their eyes to start watering and constantly drinking juice; I will never forget the look on their faces . If you are not a big fan of spicy food, just eat moderately!!!

My tips for intense flavor is to store in the fridge for couple days before using like 3 days.