This handcrafted Haitian condiment does double duty as a refreshing, slaw-like relish and a hot sauce. A medley of pickled vegetables make pikliz a great crunchy condiment, but the mouth-watering heat it packs makes it at home in many places where you’d use hot sauce. Finely shredded threads of cabbage, carrot, shallot and habanero pepper are left to marinate in a puckery vinegar pickling liquid with a touch of salt. The color combination is bold and the flavor is even bolder: funky and fermented, fiery hot and bright, with that tell-tale vinegar acidity. The mild version probably packs enough heat for most.
A table-side condiment of pickled veggies with a hot pepper kick, pikliz is typically used to add tangy brightness to rich meats and fried dishes. This one is especially lovely. It’s made by Haitian-born Blonde Beauchamp, who served the tangy condiment to her friends at dinner parties and—after an overwhelmingly positive response from her guests—made making pikliz into a business.
We test everything we sell. Here’s how we’d use this.
There’s little this condiment won’t improve with its fermented acidity, bold heat and crunchy texture. It’s traditionally served with fried foods and rich meats to provide contrast, but it can do so much more. Spoon atop grilled meats or seafood to add a refreshing zing or spoon over rice and beans to balance the savory, earthy, nutty flavors. Even a small scoop does wonders over sauteed greens like spinach. Of course, it’s a perfect addition to hot dogs, sausages and sandwiches of all kinds. And when you’re done with the jar, don’t toss that scrumptious pickling brine! Instead, pour it into a salad dressing, sauce, marinade or soup that needs a kick.
This stuff is hot! Start out with a teaspoon of pikliz and build up from there depending on your taste buds.
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