Classic Haitian Meal: Banan Peze and Pikliz

Name: Classic Haitian Meal: Banan Peze and Pikliz
Ingredients: 3 Green Plantains; 1 tablespoon(s) lime juice or apple cider vinegar; 1 tablespoon(s) Salt; 1 cup(s) Vegetable Oil; 1 Tostonera (Plantain Press); 1 cup(s) Hot Water; 2 1/2 cups thinly sliced red cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage); 1 cup julienned or grated carrots (from about 1 medium carrot); 1/2 cup thinly sliced shallots or red onion (from about 1 large shallot); 3 Scotch bonnet peppers, stemmed, quartered; 1 red pepper, thinly sliced; 1 teaspoon Himalayan sea salt; 3 cups (or more) apple cider vinegar or distilled white vinegar; 3 tablespoons fresh lime juice

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In terms of most well-known dish from Haiti Banan Peze, pikliz, and griot are at the top. Most Haitians will take away my Haitian card when they find out that I have NEVER had griot. Griot is our...

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Ingredients

3 Green Plantains
1 tablespoon(s) lime juice or apple cider vinegar
1 tablespoon(s) Salt
1 cup(s) Vegetable Oil
1 Tostonera (Plantain Press)
1 cup(s) Hot Water
2 1/2 cups thinly sliced red cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots or red onion (from about 1 large shallot)
3 Scotch bonnet peppers, stemmed, quartered
1 red pepper, thinly sliced
1 teaspoon Himalayan sea salt
3 cups (or more) apple cider vinegar or distilled white vinegar
3 tablespoons fresh lime juice