I first had this while living in Haiti in 1948, as a young 7 year old. We called it sauce piment then ( that's what our cook, Alice, called it). I bawled like a baby after the first taste, but came to love it. I just made a batch, using your recipe this afternoon, only added the petit pois that I recall being part of the recipe as a kid. And most favoritely, I add it to Puerto Rican rice and beans (I lived in Haiti for eight years, followed by 58 years in Puerto Rico, now repatriated to US.
i visited haiti in 2017 and loved pikliz. i'm korean and we eat lots of kimchi with our food. so i nicknamed this the haitian kimchi and ate it with everything! i can't wait to try this recipe!
just made some on sunday with the griot, fried plantains and fried sweet potato. easy way to go, buy a bag of cole slaw mix if you dont have the time to cut the cabbage yourself. sooooo good.
Your right, our traditional pikliz do not include garlic nor scallions/green onion it's never included in our pikliz because over time it will become slimy and cloudy but can be added upon serving meals. You're also right about the clove (clove is included for better digestion and we use it a lot) but cater to your taste is what to go for, apart from that you get a 10. Well done! In Our pikliz you can also add lots of fresh squeeze lime/lemon, and sour oranges juices, lots of shallots, and half vinegar with ample salt and fresh peas or French cut beans (not frozen), red onions etc. and it has to be very colorful just as you displayed, done to perfection! it doesn't need refrigeration, just keep it in a dry cool place. But if you like refrigeration go for it, no wrong way.
Thanks! I'm an American born with Haitian roots and I want to feed my family foods from my parents culture. My husband and kids are so pleased with the recipes you posted; I've tried most. Thank for everything!!!!
Thank you so much! My husband is Haitian and we have 3 soon to be four girls. I always felt it was important to instill the culture of Haitian food into them, but none of his family members would show me how. Thank you for this video. I am learning that everyone does it just a bit diffrent which I love. You can make your family tradition stand out from othes and I love that about Haitian food. Thanks again!
This was the BEST and thee most professional pikliz video that I've seen on RU-vid. Thank you for your touch of CLASS and simplify instructions. Thank you Thank you Thank you!
Thx cuz! A friend is graduating in a wk from high school. I am invited to her graduation, n she will have family cooking haitan food n i was wondering wat i might bring to the table?! This is it! Blesssss up❤️💛☘️
Beside him, this is my favorite thing in the world! I like a mild rice N beans...then I add this extra spicy pikliz on top and oh my!! Control your heat...even though you WILL want a bit of this with each forkful of rice n beans, THANKS BEAUTIFUL CHEF!!
I enjoy watching other people cook and learning recipes and techniques. One of the reasons I've started my own channel...! Food should make everyone Happy...! PIKLIZ...!!!!!
I love this recipe . I'm from florida and I move out of the that state where I had easy access to getting this type of cabbage . I truly thank you for sharing so that I could make it myself
I made this last Sunday and tried some last night with some really good pork chops. I love it! I used 5 habanero peppers and probably 15 peppercorns. The interesting thing is that it doesn’t taste hot at all or does it burn my tongue. But, pretty quickly I’m sweating a little from the habaneros. It’s like getting the endorphin rush with no pain. I don’t understand it but I love it!
Thank you Chris for sharing our recipe. Growing up we did not have one in our Adventist home but most Haitian homes I visited had a large bottle sitting on there kitchen counter. I love the unique favor it adds to Haitian dishes so I had to make one for my cuisine.
Belle Chapelle you must've been raised by extremist Adventists, because I know many SDA who eat spicy foods (my fam included--except one of my aunts, lol).
You're simply the best! Love how multi-island you are, best recipes ever. Would love to see you on MasterChef. Yes we do use garlic, haven't tried with scallions but sound nice. Apple cider vinegar is great too, gives it a sweet touch!
hmm I love all ur videos but being Haitian I have never seen peppercorns,garlic,CLOVES, scallions added. vinegar is if u want to store it.other seasonings are added with lime or sour orange juice.
I saw this or something similiar a long time ago and have recently been trying to recreate from memory what I saw or wanted to eat. It led me to Kimchi and some other interesting coleslaw types. I'm going to try this now that I see how close I was.
Great Job .. I watch alot of your videos but this is the first haitian recipe Ive seen .. Keep up the good work .. I love me some Pikliz with my black mushroom rice(diri jon jon)
Goodness! The way you squeeze that lime, so effortless and it seems easy and quick. I have such a difficulty to squeeze even drops out of lime lol Thank you! :)
I am American from a few hours from La Nouvelle-Orléans, Louisianne. This dish is wonderful. I hate to ask, but I have a stomach condition. Is there less hot pepper to use than a scotch bonnet?
