Haitian Scotch Bonnet Slaw (Pikliz)
- Makes4 cups
- Cook Time15 minutes
- 1
Serve this crunchy, spicy Haitian slaw alongside braised meats or fried foods, as a filling for tacos or atop a bowl of black beans. For a spicier version, leave some or all of the seeds in the chilies. Shred the carrot using the large holes of a box grater. Leftovers can be refrigerated in an airtight container for up to two days.
Tip
Don’t touch your eyes or other parts of your face after handling the chilies with bare hands, as the capsaicin (the heat-containing compound) is easily transferred. If you can, wear rubber gloves to prep the chilies.
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