The Spicy, Citrusy Tradition That Brings Meals to Life
In Haitian kitchens, Konfi (also spelled “konfit” or “konfi piman”) is not just a pepper sauce—it’s a preserved flavor bomb that brings serious heat, depth, and cultural pride to the table. Whether tucked into a jar and pulled out for cooking meats, seasoning rice, or spooned right onto fried food, Konfi is a must-have staple.
Made with a blend of hot peppers, citrus juice, herbs, vinegar, and aromatics, Konfi is a bold, flavorful preservation method that reflects the resourcefulness and layered flavor traditions of Haitian cuisine. This recipe by Bites By BG captures the balance of heat, acid, and freshness that makes Konfi so iconic—and so addictive.
Ingredients
- Scotch bonnet peppers
- Thai or Bird’s Eye chilies
- Garlic cloves
- Green and yellow limes
- Sour orange juice
- Grapefruit juice
- Red pearl onions or shallots
- Fresh thyme
- Cilantro or parsley
- Distilled white vinegar (Heinz preferred)
- White granulated sugar
- Whole cloves
Note: Since quantities vary based on jar size and personal heat preference, this Konfi recipe can be adapted to taste.
Step-by-Step Instructions
1. Prep Your Ingredients
- Wash and dry all fresh produce thoroughly.
- Peel the garlic and onions, halve the limes, and remove any seeds.
- Roughly chop the peppers, leaving seeds in for more heat.
2. Layer the Flavor
- In a sterilized glass jar, layer in the peppers, pearl onions, whole garlic cloves, fresh thyme, cilantro or parsley, and whole cloves.
- Pour in a blend of grapefruit juice, sour orange juice, and lime juice until ingredients are about halfway submerged.
3. Add the Preserving Base
- Fill the jar the rest of the way with distilled white vinegar.
- Add a spoonful of white sugar to balance the acidity and spice.
- Seal the jar tightly and shake well to combine.
4. Let It Konfi
- Store your Konfi in the fridge or a cool, dark place for at least 2–3 days to allow flavors to meld. The longer it sits, the bolder it gets.
- Shake occasionally to keep everything evenly distributed.
Pro Tips & Serving Suggestions
- Add more Bird’s Eye chilies for an intense kick, or go lighter for a more citrus-forward profile.
- Spoon over fried fish, griyo, plantains, rice and beans, or even into salad dressings and marinades.
- Konfi can last several weeks in the fridge if made with sterilized jars and kept sealed.
- Konfi is part of a larger tradition of preserving flavor in Haitian cuisine—alongside pikliz and epis—each one with its own role and flavor profile.
About the Creator
This recipe is shared by Bites By BG, a flavor-forward food creator whose Haitian roots inspire every bite. Known on Instagram as @bitesbybg, BG shares vibrant, soulful recipes that celebrate heritage, heat, and home cooking with heart.
Follow along for more dishes that taste like tradition—elevated.