Fritzie's Pikliz

I have been asked at least a dozen times for the recipe for Fritzie's pikliz.

I finally had her show me step by step how to make it.  Here it is for all of you fans out there.  Hers really IS the best.

2 small carrots
1 small head of white cabbage
2 scotch bonnet peppers (I haven't found them in the US, the closest substitution is habenero)
3 TBSP white vinegar
1 cube of Maggi (chicken bouillon)
1 tsp salt
1+1/2 TBSP of freshly squeezed lime juice
1 medium tomato
1 small onion

Here's the details.
Peel the carrots and grate them with the small side of the grater. (So the carrots are really grated to be small.)

Use a sharp KNIFE (not a grater-- Fritzie was clear on this) to shred the cabbage into really small think shavings.  Toss grated carrots and shredded cabbage together until evenly mixed.

Take 2 fresh scotch bonnet peppers.  Clean them and put them in a pilon (morter and pestle) and crush completely with seeds still in.

It will be pasty when completely crushed.

Add Maggi.

And salt.

Mash it again in the pilon.  Then add the vinegar and stir it in.

Pour the mixture over the cabbage/carrots.

Squeeze the limes.

Strain the lime juice through a screen to get the seeds/pulp out.

Toss well so that all of it is evenly coated.

Slice tomatoes and onions thin and place on top.  Cover and let sit for a few hours (not in the fridge) to let the flavors meld.

Bring it to the beach with you when you buy some grilled fish/fried plantains from a vendor there, since Fritzie's pikliz is 1000% times better.

Fair Warning: This pikliz is highly addictive, so bookmark the page so you can find it easily in the future!

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