Pikliz

Pikliz is Haitian Spicy (really super spicy) coleslaw.  It is fabuously wonderful especially when served on bannanna peze (fried plantain slices).  More to come on that!  The main ingredients are shredded cabbage and carrots (I should have shredded my cabbage more finely next time.  I will use the food processor next time), habenero peppers (these babies are what make this so hot, whole cloves and whole peppercorns.

I shredded up the cabbage and coleslaw and then began to layer these veggies into widemouth canning jars with the habenero peppers, cloves, and peppercorns tucked in between.  Then I added white wine vinegar up to the top of the jar and seal them up and let them "pickle" and "heat up" for 24 hours.  The longer they pickle, the hotter the pikliz.  (PEEK' LEEZ)  Around 3pm today I am going to extract the cabbage and carrots so serve as pikliz.  The rest will find its way to the compost bin.   

I may have told you this before, but a while back I brought this for my potluck dish at church.  It was a big hit.  There wasn't a single bannanna peze left over.  I put a big sign on it saying that this was a dish I fell in love with on our mission to Haiti.  The sign proceeded to say HOT - EXTREMELY SPICY.  As I was walking down the stairs into the fellowship hall I overheard a little boy (maybe 6 years old) saying to his mom, "Make it stop!  Make it stop!  My tongue is on fire!"  He was dragging his mom by the arm with steam coming out of his eyes.  Apparently he didn 't read the sign.  I just smiled and kept walking!

The recipe I used was from FouyeRecipes.com.
http://www.fouyerecipes.com/recipes.php/1679