It’s a sauce, it’s a relish, it’s a veg-intense condiment you’ll find in almost every Haitian home in every South Florida Haitian restaurant. Pikliz (pronounced pik-leez) makes the most out of heat-resistant summer crops like carrots, cabbage, chiles and onions. It looks like cole slaw. Be not deceived. It packs a Scotch bonnet sucker punch. Adding a second Scotch bonnet makes it truer to the Haitian ideal. Unless you can truly stand the heat, start with one.
It seems easier to bung all the vegetables in the food processor, but if possible, resist the temptation. Hand chopping the vegetables results in crisper, more authentic pikliz. This quick fuss-free pickle will be ready to eat after 48 hours, but flavors will bloom the longer you keep it. And you can keep it indefinitely.
Enjoy a spoonful or two of pikliz on just about anything, including corn bread from any — and every — region.
*Avoid Scotch bonnet burn. Wear rubber or latex gloves when mincing them. Wash your knife, cutting board and hands when you’re done.