Pikliz

Origin: Haiti. A fiercely spicy pickled relish of shredded cabbage, carrot, onion, and whole Scotch bonnet peppers, fermented briefly in vinegar — a defining Haitian table condiment.

Flavor Profile: Sharply sour, crunchy, and very hot from the whole Scotch bonnets steeping directly in the pickle.

Culinary Uses: Standard accompaniment to griot (fried pork) and virtually all Haitian savory dishes; used as a topping for sandwiches.

Regional Variations: Some versions ferment longer for more sourness; heat level is directly tied to how many whole peppers are included and how long they steep.

Storage: Refrigerate; keeps several weeks to a couple of months given the vinegar and salt content.