6Habanero Peppers or Scotch Bonnet Peppers. Chopped.Wear gloves when handling hot peppers
Juice From 1 Lemon
2teaspoon Kosher Salt
2CupsDistilled White Vinegar
2teaspoonLemon Pepper Seasoning
Place all of the ingredients in a large bowl. Mix well until well combined.
Place in an airtight container and refrigerate for up to two hours before serving.
(This post was first published on July 5, 2018. The content and pictures have been updated)****** When handling the hot peppers, it is highly recommended you wear gloves to protect your hands (and face or eyes if touched afterwards) from burning, as the peppers are extremely hot/spicy. Lemon Pepper is not a common ingredient in Haitian Pikliz, however it is used in this recipe as it enhances the flavor in this side dish.After a few days, the cabbage and carrots will soften slightly but retain their crunch which will add texture to any meal.This bright pikliz is the ideal for any time of the year and is perfect for backyard parties, and beach parties, and family functions. Pikliz usually last up to 6 months in the refrigerator in an airtight container. Just add vinegar as the liquid lowers.Using a mason jar is also great for storing pikliz as well.**** Calories are estimated per serving.