@lorenzoandanabelle: (My version) RECIPE: Haitian Pikliz 🔥🇭🇹 Ingredients: • 1/2 large cabbage, shredded • 2 carrots, grated • 1/2 medium yellow onion, thinly sliced • 1/2 medium purple (red) onion, thinly sliced • 1/2 green bell pepper, thinly sliced • 1/2 red bell pepper, thinly sliced • 2-3 Scotch bonnet peppers (or habaneros if unavailable) *adjust to your heat level • Juice of 4-5 limes • Juice of 5 lemons • 1–1 1/2 cups white vinegar •2 tbsp Haitian épis (optional, this is my personal twist; many traditional recipes use only peppers, citrus, vinegar, and salt). It gives it more flavor • 1 tbsp of salt, or to taste Instructions: 1. Shred the cabbage with a knife or with a vegetable peeler and place it in a large bowl. (Peeler gives you a thinner cut) 2. Use a box grater (medium setting) and grate the carrots and add them to the bowl. 3. Thinly slice your peppers and onions and add them to your bowl 4. In a blender, combine the lime juice, lemon juice, vinegar, Scotch bonnet peppers(remove the stem) épis, and salt. Blend until smooth. (Alternative slice the hot peppers) * Key tip: If you prefer a brighter citrus flavor, use more lime and lemon juice than vinegar. If you prefer a tangier, more traditional vinegar-forward taste, increase the vinegar. 1. Taste the liquid mixture using the 2 spoon method, Pour the mixture over the vegetables. 2. Wearing gloves, mix everything thoroughly until well combined. 3. Transfer to a clean glass jar or airtight container and refrigerate. 4. It will last 3 months and sometimes longer. *make sure most of the veggies’s covered in the liquid. Tips: • For extra heat, add another Scotch bonnet or habanero pepper. • The vegetables will release more liquid as they sit, making the pikliz even more flavorful after 24–48 hours. Serve with: • Fried plantains (bannann peze) • Haitian fried chicken (poul fri) • Pâté kode • Griot • Fried fish Enjoy! 😊 #haitianfood #pikliz #EasyRecipe #foryoupage #explorepage✨

Lorenzo&Anabelle

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Monday 06 July 2026 03:28:08 GMT