Scotch Bonnet Slaw (Haitian Pikliz)

Ingredients

½ cup white vinegar

2 tablespoons lime juice

2 tablespoons white sugar

2 habanero or Scotch bonnet chilies, stemmed and seeded

1 medium garlic clove, peeled

1 teaspoon fresh thyme leaves

¾ teaspoon kosher salt

2 cups thinly sliced green cabbage (6 to 8 ounces)

1 large carrot, peeled and shredded

1 medium shallot, halved and thinly sliced

Directions

In a blender, puree the vinegar, lime juice, sugar, chilies, garlic, thyme and salt until smooth, about 30 seconds. Transfer to a large bowl, then add the cabbage, carrot and shallot. Toss well. Cover and refrigerate for at least 2 hours before serving.

Notes

Don’t touch your eyes or 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.

Serve this crunchy, spicy Haitian slaw alongside braised meats or fried foods, as a garnish 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.