Pikliz

This Haitian relish, pronounced pik-LEESH, is perfect with grilled meats, but it’s even better on a hot dog. The spicy, vinegary crunch makes even the humblest dog sing!

Ingredients

• 1 small green cabbage, cored and THINLY sliced
• 1 large carrot, peeled and coarsely grated
• 1 medium yellow onion, peeled and thinly sliced
• 1 red bell pepper, seeded, cored and thinly sliced
• 3 green onions, thinly sliced
• 3 to 5 garlic cloves, smashed and peeled
• 3 to 6 Scotch bonnet or habanero peppers, seeded and thinly sliced (wear gloves for this!)
• 2 tablespoons Kosher salt
• 15 whole peppercorns
• 3 whole cloves
• Juice of 1 lime
• Enough cider vinegar to cover vegetables

Directions

Combine everything but the lime juice and the vinegar in a large bowl and toss. Pack the combined vegetables into a quart jar or several smaller jars with tight fitting lids. Squeeze the lime juice over the vegetables and pour enough vinegar in to cover everything. Screw on the lid(s) and refrigerate for at least four days. This will keep in the fridge for at least a month, and it’s great on almost anything. We had some leftover roast pork. I made a sandwich with the pork, a little mayonnaise, and the pikliz, and I had to restrain myself from making another!

Chermoula

Chimichurri is wonderful, and we usually have some in the fridge, but I recently made some chermoula, a green sauce from North Africa, and it blew me away. Try my take on this classic sauce on grilled steaks, chicken, or as a marinade for grilled veggies.

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet smoked paprika
• 1 to 2 teaspoons red pepper flakes
• 4 to 6 garlic cloves, peeled and smashed
• Juice of 2 lemons
• Zest of 1 lemon
• 1 tablespoon kosher salt
• 1 cup extra-virgin olive oil
• 1 bunch Italian/flat leaf parsley with some stems
• 1 bunch cilantro with some stems
• 1 bunch mint, leaves only

Directions

In a food processor, puree the cumin, coriander, smoked paprika, red pepper flakes, garlic cloves, lemon juice and zest, salt, and olive oil. Add in the parsley, cilantro, and mint and pulse until the sauce is combined but not smooth. Store in an airtight container in the fridge. This gets better and better as it sits, and it can be kept refrigerated for up to a week.

Hack Alioli

Traditional alioli is a gorgeous Spanish take on the classic Mediterranean aioli, but it’s incredibly labor-intensive, and it involves raw eggs. This version is one you can throw together quickly. This creamy-yet-tart sauce incredible on burgers, but it elevates fries to a whole other level.

Ingredients

• 1 cup good-quality mayonnaise (I use Hellmann’s, but there are those who prefer Duke’s – either works)
• 2 to 3 cloves garlic, peeled and smashed
• Juice of 1 lemon
• 1 tablespoon sherry vinegar

Directions

Blend all ingredients together. Like the chermoula and most sauces, this gets better the longer it sits. Store in an airtight container in the fridge for up to a week.

While you’re shopping for grilling ingredients, check out the summer grilling packages at The Butcher Shop at B&B. Everything is included except the grill!

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