Pepper Hash American Pikliz Recipes

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PEPPER HASH RELISH



pepper hash relish image

tis is a recipe that came from my grandma she made it when my dad was a kid he still asks today to have it made at the end of the growing season when ya have lots of pepper that ya don't know what to do with this is very colorful and goes well with any meat,fish, or poultry my mom made this every yr we had lots of...

Provided by Diane Eldridge

Categories     Spreads

Time 1h15m

Number Of Ingredients 6

1 dozen each green,red,orange,yellow,purple bell peppers
10 large onion
3 c sugar
1 qt white vinegar
1/2 c salt[that is what recipe says but i'd use bout 1/2 that much
boiling water, several cups

Steps:

  • 1. peel onion,seed peppers put all through s fine bladded food grinder than pour boiling water over all to cover let sit 10 minutes drain the repeat letting sit 5 minutes this time drain and put all in lg stock pot add sugar,vinegar and salt
  • 2. bring to a boil boil for 15minutes put in jars and seal while hot

SPICY VINEGAR OF HAITI - PICKLESE (PIKLIZ)



Spicy Vinegar of Haiti - Picklese (Pikliz) image

Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "A Taste of Haiti" by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct "cooking" times. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment.UPDATE: 08/11/2010 I just posted a (recipe #) in which the Haitians use his seasoning quite a bit.:)

Provided by Manami

Categories     Sauces

Time 20m

Yield 1 quart, 50 serving(s)

Number Of Ingredients 8

6 scotch bonnet peppers
2 cups thinly sliced cabbage or 2 cups shredded cabbage
1/2 cup thinly sliced carrots or 1/2 cup shredded carrot
1/4 cup thinly sliced onions or 1/4 cup shredded onion
4 whole cloves
1 teaspoon salt (optional)
8 -10 peppercorns (optional)
3 cups vinegar

Steps:

  • Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
  • Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
  • Close jar tightly and let it sit at least 24-48 hours before serving.
  • Once you commence using it, store in the refrigerator.
  • In Haitian homes, it is used at the table with all meals.
  • It lasts for months.

Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 2.6, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 0.2

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