Pickled Habanero Pepper

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.

Pikliz*

Pikliz is a combination of pickled shredded cabbage, carrot, onions, shallots and habanero peppers. Some people refer to this as Haitian coleslaw with a lot of kick. Normally pikliz is eaten with Griot (Fried pork shoulders), Tassot (Fried beef strips), fried plantain or any fried root. It's really spicy and goes great with fresh fried dishes.

Ingredients

4 cups of pre-packaged coleslaw or
           1 1/2 cup shredded cabbage
           1 1/2 cup shredded carrot
           1 cup shredded red cabbage
1 small shallot (thinly sliced)
1/4 cup onion (thinly sliced)
1 teaspoon pepper
1/2 lime (juiced)
1 teaspoon of adobe seasoning
1 glass 32oz jar
4 large habanero peppers (thinly slice 3 & cut 1 in half)
1 pair of tongs
3 cups of vinegar/white wine vinegar
4-6 cloves


RECIPE:
In a medium sized bowl add in cabbage, onion, adobe seasoning, salt, lime juice, pepper, habanero peppers and vinegar. Mix with tongs, then add ingredients into jar and pour in vinegar mixture. Refrigerate and let sit for 24 hours before eating (TIP: let mine sit for 1 week before using, this allows veggies to sit and taste so much better).