Pikliz – Haitian Pickled Pepper Condiment is a staple pantry item in every household if you’re Haitian. If you like spicy food, you will love this condiment!
After I made Banane Peze and Sauce Pois a few months ago, I said I would be giving you some more Haitian recipes to represent that half of me that is virtually not represented at all on this blog. To that end, before I can get to some of the delicious food recipes, I am showing you this basic condiment that is used on just about everything we eat.
Haitians have two ways of spicing up food – Sos di Malice and Pikliz. A Haitian table is empty without a small bowl of pikliz. You just need a few drops of the pickle juice to spice up an entire plate of food.
A jar of pikliz is found in the kitchen cabinet of every Haitian household. The vinegar preserves the vegetables so that it is not necessary to refrigerate it. The longer it is in the cabinet, the spicier it is going to get.
Some people slice up the vegetables, while others grate the vegetables. There is no one correct way to make it. It is simply a matter of preference and I have made it both ways.
Hot Habanero peppers, what we call Scotch Bonnet in the Caribbean, are the staple of this condiment.
This is a quick and easy way to enjoy a little bit of Haitian culture on your plate!
Use a little on any plate of food or use it as a side condiment with Haitian Pate – Salted Cod Pastries!
It can be stored in the kitchen cabinet for several months. The vinegar will continue to get stronger as the months go by and you will continually need to use less and less so that a few drops for a plate of food is all that is needed a few months later.