Follow these steps for perfect results
coleslaw mix
pre-shredded
vinegar
unspecified
jalapeno
sliced into rings
Clean and completely dry container to prevent unwanted bacterial growth.
Fill container approximately 1/2 way with coleslaw mix.
Add 1/2 of the jalapeños or scotch bonnet peppers, sliced into rings, for initial flavor infusion.
Fill the rest of the container with the remaining coleslaw mix.
Add the rest of the jalapeños or scotch bonnet peppers at the top to ensure even distribution of heat.
Fill the container with vinegar to the top, ensuring all ingredients are submerged.
Seal the container tightly to prevent contamination and preserve the flavors.
Refrigerate for a week to allow the flavors to meld and the sauce to develop.
Enjoy the Pikliz as a condiment with various Haitian dishes!
Expert advice for the best results
Use gloves when handling peppers to avoid skin irritation.
Adjust the amount of peppers to control the heat level.
Ensure the vegetables are fully submerged in vinegar to prevent spoilage.
Everything you need to know before you start
5 minutes
Yes, requires a week of refrigeration
Serve in a small bowl alongside Haitian dishes.
Serve with griot (fried pork).
Serve with diri kole (rice and beans).
Serve with tasso (fried goat).
To cut through the spice.
Complementary Caribbean flavors
Discover the story behind this recipe
Important condiment in Haitian cuisine.
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