In a medium bowl add cabbage, onions, carrots, peas, and string beans. Cut off stems of scotch bonnets, slice four ways and add to bowl.
Mix well with a fork. Using tongs or a fork put coleslaw in a 26 ounce jar (preferably glass), add vinegar and salt. Close tightly and shake or mix contents to make sure all ingredients are well incorporate.
Let sit for 48 hours to allow contents to pickle. When refrigerated, the pickled coleslaw can last for months.
When handling scotch bonnet peppers be sure to use caution. Avoid contact with eyes and wash hands thoroughly and immediately after handling. You may opt to wear disposable gloves... I didn't cause I'm a G!!! LOL
The base in most Haitian dishes is a marinade of blended herbs, veggies and spices called Epis; it gives Haitian food its delicious unique taste!
Just the smell of epis by itself is absolutely wonderful to me; so can you imagine how delicious it could make your food taste??? OMG, you have no idea!!! I truly believe it is an essential ingredient when cooking Haitian cuisine.
Now, there are several different recipes for Epis but I’m sharing with you how my mom taught me how to make it. Hope you enjoy!
Place garlic, peppers, scallion, onion, parsley, cilantro, thyme, celery, cloves, salt and lemon juice into a blender or food processor. *Add ingredients a little at a time because all of it will not fit in the blender at once.
Puree until the consistency matches that of applesauce. Pour mixture into a 48-ounce container with a lid and keep refrigerated for future use.
Ingredients do not need to be chopped to perfection prior to blending.
Wish you were in Haiti, but you're not? Wish you had some Tablèt, but you don't? Make it yourself with my easy to follow recipe! Sign up for my e mail list to get the exclusive video and recipes on How to make Tablèt Nwa, Tablèt Kokoye and Tablèt Pistach (cashew, coconut and peanut candies).