Haitian Relish (Pikliz)

Jose Andres ate this tangy, lightly spicy cabbage "relish" at street stands all over Haiti. While it's often prepared a day in advance and refrigerated, Andres prefers it freshly made.

 

Slideshow: More Condiment Recipes

 

  • Total Time:
  • Servings: 4
KEY: Summer, Pickling, Caribbean, Sauces & Condiments, No-Cook, Web Exclusive

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Ingredients

  • 2 tablespoons white wine vinegar
  • 1/2 Scotch bonnet chile, seeded and minced or 2 teaspoons Scotch bonnet hot sauce
  • Pinch of ground cloves
  • 1/2 medium head of green cabbage, thinly sliced (8 cups)
  • 2 carrots, coarsely shredded
  • 1/2 small red onion, thinly sliced
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large bowl, combine the vinegar with the chile and cloves. Add the cabbage, carrots and onion and toss well. Season with salt and pepper and toss again. Serve right away or lightly chilled.

Make Ahead

The relish can be refrigerated overnight.

Contributed By Published July 2010

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