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| Disclaimer: This is deliciously hot and you will be coming back for more. |
Ingredients
10-12 habanero pepper
1 cup of vinegar
1 cup of orange juice (freshly squeezed)
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of Adobe seasoning
6 cloves
1/2 onion (sliced and cut in half)
32oz glass jar
Take 6 habanero peppers and cut in half. Add in all the remaining peppers, onions, vinegar, orange juice, seasoning, salt and black pepper. Shake and refrigerate for 4 days before using.
Do you use the pickled habanero peppers to marinate or as an addition to your cooking. Thanks for the great site I have been using it.
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ReplyDeleteI have seen pikliz last a few years. The vinegar is a preservatice. The key is to not use a dirty utensil when using it and to not double dip a utensil that has been used for eating. It will contaminate the pikliz and make it go bad.
ReplyDeleteI apologize for the previous comment but this should be refrigerated when in use and should last a few months. But use a clean utensil when using to ensure a longer lasting jar.
DeleteHi I am haitian but was never really interested in learning how to cook. Now as an adult I want to learn how to cook and nothing excites me more than Haitian food. Thank you so so much for your blog. I hope you don't stop or even if you did, that you keep your site up its just such a valuable resource. You don't even know......
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