Elsy Dinvil originally came to Oregon to study food science, but she stayed so she could bring us the food of Haiti. She makes the island’s ubiquitous, all-purpose condiment, the spicy pickled cabbage called pikliz, although her Creole Me Up brand uses the helpful phonetic spelling, pickleez. The vinegar-marinated mix of cabbage and other vegetables gets its heat from habanero chiles, known as Scotch Bonnet peppers in the Caribbean. While pikliz helps cut the richness of fried foods like griot, Haitians eat it with almost everything. Red cabbage, garlic, fresh turmeric, fresh ginger, and shallots give this colorful blend a boost of antioxidants, while apple cider vinegar and habanero chile provide more flavor. It’s hot, but not scorching.