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!
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!!!!
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.
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!
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.
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❤️💛☘️
This was the BEST and thee most professional pikliz video that I've seen on CZcams. Thank you for your touch of CLASS and simplify instructions. Thank you Thank you Thank you!
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 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 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 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!
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!
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).
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)
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.
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! :)
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 was about to agree with you bc my mom makes some of the best pizlik ever, but I asked her and she actually uses most of the stuff he did. very surprised bc I've never seen it in hers but I guess it's there
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.
molho de pimento?
Paul Ferguson wow, how was it living in Haiti what did your parents do for a living?
How fortunate to see and learn so much
awwww you had a lovely childhood
Your story is fascinating. Tell us more. 😊
Thanks for representing us, you awesome! Traditionally and best serve with griot and fried plantain.
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!
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!!!!
As a PROUD HAITIAN QUEEN, you make me proud! great job
wow that is very nice thank you. I am from Jamaica . However, I love Haitian food so much. ..
I'm from Haiti and love Jamaican food. I enjoy making both. I Love how food bring people together ❤️
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.
Yup
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!
very nice video!
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.
Awesome platform. Boy in the Bahamas 🇧🇸 here
Even though I've made this a thousand times, I come back to double check each time (and to see Mr. Handsome) lol
I love spicy food!!!! my husband is from Haiti. and I always love love love this pickle!!!! im gonna try this out!! thank you!!
As always you make being a vegan/vegetarian fun and exciting with many interesting recipes ideas. Thank you sooo much for them.
Delish! I usually add some of the juice from my Epis, which contains garlic. We all have our own little take on this condiment.
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❤️💛☘️
I fell in love with pikliz when I lived in GA. Now i'm excited to make my own thanks to your recipe!
You git it where in GA
Where in Georgia can you get some?
I have made this recipe twice. Excellent recipe!
thanks for your continued support
Thank you! Trying to win another branch of his heart by surprising him with making him Pikliz!!!! 😍😍😍😍❤🔥❤
This was the BEST and thee most professional pikliz video that I've seen on CZcams. Thank you for your touch of CLASS and simplify instructions. Thank you Thank you Thank you!
I made this a couple weeks ago and it was fire! Still got a bit left I ate with tostones! on point! Thanks for this!
This with mexican quesadillas hits the spot or any tacos damnnn
I’ve made this recipe over and over but i felt it was always missing something. I finally found out it’s Maggi! *Chefs kiss*
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!!
Love your energy throughout the video. Good job 👏🏽
How have I never heard of Haitian food? This looks amazing. I am definitely making this!
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
Where
Im french and martinican. Thanks to you now I understand why its called pikliz (pickese) thanks alot
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...!!!!!
Straight to the point and helpful. 🔥
Thank you for sharing your recipe. I’m Dominican and I love Haitian food ❤️
I can't eat my rice n beans without it... THANK YOU!!
this can be added to any food to refresh or give it a kick, enjoy!
so glad you're putting them to use. I'm sure you're doing a great job keeping the traditions alive an I'm sure your family is very thankful.
Oh yes another veggie dish, keep them coming please :-) And people say its hard being veggie
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!
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!
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).
No, not extreme, just conservative. I knew many who believed that way but it must have only been such when they were among brethren.
Belle Chapelle hm, interesting. My family is conservative but besides that one aunt, they were cool with spicy foods. Either way I love pikliz!
I loved this recipe, I go made. Kisses from Brasil 🇧🇷 🇧🇷
I'm so proud of this! Thanks.
Thank you for this wonderful easy recipe! I cant wait to make this for my husband for fathers day. With fried red snapper season with epis. ❤❤❤❤❤❤❤❤
thanks for the shallots tip
Grew up eating this. Never knew how to make it.
Thank You!
awesome. It is delicious.
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)
Thank you so much for posting this!!!!! I love your videos & thanks for representing for us Haitians!!!!!!
I like this video it help make the best Haitian piklizs.Thanks
Thanks for this video. So proud of my Haitian roots. Can't wait to try this!
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.
IT LOOKS GOOD... I WILL DEFINITELY TRY IT..
yay!! thanks for the pikliz vid - born in the bahamas but haitian roots :)
Was looking for this thank you sooo much🥰💕💯❤️
Just made some for my bf! Yay!
Not exactly the original Haitian ways but it's just as good 👌🏾
Thank you for posting this recipe. Will be making it tomorrow 😋😊👍
Thank you !I made it many times, we love it!
Looks fabulous. We love Kimchi...I am off to the store to get everything to make this.
Thank you! I plan to do this soon! God bless
Thank you so much!!! I love the HOT spices!!
Thank you, I love pikliz 👌❤️💚.
Thank you Chris for sharing your recipe 🙏🏽
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! :)
Thank you as always Chris!!!!!!!!!!!!!!
Thank you this is right on time.
I'm going to try this recipe. It looks amazing 👏🏾👌🏾
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.
well can I have ur recipe
valessa germain share your recipe please!!!!
I was about to agree with you bc my mom makes some of the best pizlik ever, but I asked her and she actually uses most of the stuff he did. very surprised bc I've never seen it in hers but I guess it's there
We always use peppercorns and whole cloves, but no garlic or scallions, just julienned yellow onion.
Its an awesome interpretation
This stuff is amazing! Thank you for sharing the recipe, I'm about to make it again!
Great video!! I'm making this tonight.
Thank you
very good job...
yummy yummy
I made your recipe and it is so very good! I'm going to share a jar with a friend tomorrow! Thank you!
U da best for posting the ingredients needed 🤘🏾
I love this stuff. Thanks for posting!
I will be Making this one too!!! That looks beautiful!!
This is my favorite channel
one mention you forgot we put it on almost everything esp fried meats and fried plantains :)
Thanks for this recipe
amazing, I love spicy
I eat something very similar, Jewish health salad. But this looks really spicy and I will try it this way. Looks delicious.
merci de France
Made this today. BOMB! Thank you! :)
I am going to try it. Love your channel.
Awesome recipe! Thanks
Great Video, I will have to make this on Friday.
Just made some pikliz for the first time today! :D
Can't wait to see how it turns out next week! :)
Watching this while I eat pikliz, griot and green fried plantain
Really nice!
Thanks I love it
Very nice I think gradually am becoming a 👨🍳
GREAT VIDEO CHRIS....
Great recipe
Going to try it
Little different than the way I make mine
My brudda did good with the tutorial
YES! Thanks!!
ooooooo weeeeeeeeee 6 scotch bonnet peppers!! will try w/o the hotness :)
Griot. Loveee it
Yes......... Anotherone
Can I just leave it on the counter or in the refrigerater
Love this condiment :-)