Pikliz IIPikliz is a very common Haitian relish that is spicy and enjoyed on many Haitian dishes, especially those that are fried. If you haven't seen my previous recipe using prepackaged products for a quick and simple method to put it together, be sure to check it out here. This version is using everything from scratch (no prepackaged ingredients). Also, the cabbage is cut down much more fine, usually what's seen in Haitian restaurants. It is a little more work but if you prefer your pikliz more "chopped up" in comparison to the large shreds for pre-packaged cabbage, then this is definitely the recipe for you.
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This recipe is accompanied by a video demonstration found below. My brother, James, explains the process of this recipe as his debut. He came to spend some time with me and I decided to put him to work. I hope you enjoy this variation of pikliz and definitely give it a try, especially if you've never made it on your own before.
For the ingredient list, the amount of each is highly based on preference and on the amount you want to make. Therefore, the numbers provided can be used as a guide, rather than exact.
Ingredients:
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1 Cabbage
1 - 2 Onions 2 - 3 Carrots 3+ Limes 2 - 5+ Habanero Peppers 1 - 2 tbsps Salt and/or additional to taste Vinegar |
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Directions:
1. Cut a head of cabbage into quarters through the stem so that each quarter will not fall apart very easily. Using the largest side of a grater, grate each quarter of the cabbage until you reach the stem (do not grate the stem; discard the stem).
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2. Transfer the shredded cabbage into a large bowl and fill with cold water. Allow it to sit to the side while you prep the other ingredients. It is important to not skip this step so that the cabbage will be cleaned/washed thoroughly and avoid any weird unwashed taste.
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3. Peel and rinse your carrots. Grate the carrots in the same manner you grated the cabbage. Set the carrots aside.
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4. Peel and dice the onions.
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5. Juice a few limes. Fresh squeezed is highly recommended in this recipe vs the juice concentrated stuff. Feel free to use lemons or sour orange if you prefer. A good rule of thumb is to use 1/2 lemon juice and 1/2 vinegar to your overall pikliz mixture.
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6. Slice the stems off of the habanero peppers and place them in food processor a small blender. Add a couple tablespoons of salt (you can start off with 1-2 and add more later to taste). Add just a little bit of the fresh squeezed lime juice and blend the peppers to a puree. Alternatively, if you don't to blend the habaneros, you can slice them real thin or dice them to add to the pikliz mixture later.
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7. Now it's time to mix all the ingredients together. Be sure that the cabbage that was soaking in water it thoroughly drained. You may want to rinse it a few times before a final drain. To the drained cabbage, add in the shredded carrots, diced onions, the pureed habanero peppers, the remainder of the lime juice, and vinegar.
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8. Mix well to fully combine all ingredients. Once mixed well, sample and add additional salt to taste if needed.
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9. Transfer the pikliz to a jar for storage. Allow it to marinate a few days in the fridge (if you can hold out that long) but can be enjoyed almost immediately. Keep it stored in the fridge and use as needed. Options to have this on include Griot, Bannann peze, rice, or any fried foods of your choice.
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See below for video demonstration:
Posted December 13th, 2020
Do you like pikliz? What do you like to eat it with?
Let me know and comment below!
Let me know and comment below!