Pique is Puerto Rican Hot Sauce used anywhere you’d like a bit of zing. So if you love spicy food, then this Puerto Rican recipe is just for you.
The secret of the spicy Pique is the amount of ají caballero (Puerto Rican chili pepper) you decide to add. To make it really spicy, make sure to mash them before you put them in the bottle.
In Puerto Rico, it’s very common to see street vendors selling fresh produce and bottles of pique (Puerto Rican hot sauce) hung from a string. It’s a beautiful, vivid sight and one of my favorite parts of our long Sunday strolls.
This Pique Hot Sauce is meant to be splashed over any of the foods you normally eat. Drizzle some into soups, stews, on grilled meats, or just about anything.
Puerto Rican Pique ~ Hot Sauce
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- ¼ cup olive oil
- 1 cup white vinegar
- 1 cup ajíes caballeros Puerto Rican hot peppers
- 4 cloves garlic peeled
- 2 large bay leaves
- 1 tsp peppercorns
- 1 tsp ground oregano
- ½ cup diced fresh pineapple optional
- salt to taste
- Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place. Add it to your favorite foods in small amounts.¼ cup olive oil, 1 cup ajíes caballeros, 4 cloves garlic, 2 large bay leaves, 1 tsp peppercorns, 1 tsp ground oregano, ½ cup diced fresh pineapple, salt, 1 cup white vinegar
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Did You Know
Pique is a Puerto Rican hot sauce commonly found at restaurants and roadside stands. Homemade versions of this type of sauce are made by steeping hot peppers in vinegar, with seasonings and fresh herbs. One popular variant is habanero peppers with pineapple and fresh recao leaves. The longer it sits, the hotter it gets.
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