Pikliz is a hot pepper mixture that is pickled with vinegar and widely used in Haitian cuisine. It is used as a dipping sauce, added to dishes such as sauces, both authentic and regular Haitian dishes. Other Caribbean islands also have their variety of hot peppers pickled.
The main ingredients are hot peppers, cabbage, carrot, and vinegar. Other ingredients are also added for more flavoring. These ingredients are green peas, onions, and spices such as salt, pepper and sometimes garlic. Many Haitians use Pikliz in place of regular hot sauce and food preparation as well. The main pepper to make Haitian Pikliz is Scotch Bonnet, but if it is not available, habanero is a great substitute as well.
Scotch Bonnet peppers are native to the Caribbean islands and depending on your locality; they may not be as available as Habanero peppers. Depending on the season, you may have some nice red or orange color hot peppers.
Any hot pepper must be handled with caution. It is better to use disposable gloves when handling hot peppers.
Here is my version.
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- 8 large Habanero or Scotch Bonnet peppers sliced thinly (do not remove seeds)
- 4 tbsp. fresh lime juice
- 2 cups white vinegar good vinegar brand
- 1/2 white large onion sliced
- 2 scallions sliced
- 3 garlic cloves chopped finely
- 2 cups cabbage shredded
- 2 cups carrot shredded
- 3 tbsp. frozen green peas thawed
- 2 large whole shallots chopped
- 2 full fresh thyme sprigs
- 1 tsp salt
- 1 tsp ground black pepper
- 6 whole cloves
- Combine all ingredients into a mixing bowl. Stir, then pour into a large jar. Add vinegar until filled to capacity. Let mixture marinate 3-4 days for best flavoring result before use. Keep refrigerated after first use if preferred.
- Useful Tips: Always use clean utensils when removing pikliz from jar. The use of dirty utensils will make the pikliz turn brown and it will not last long. It is best to use a mason jar.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.