If you love spicy food, then this Puerto Rican recipe is just for you. 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. 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.
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Puerto Rican Pique
- 1/4 cup olive oil
- 1 cup distilled water
- 1 cup ajíes caballeros Puerto Rican hot peppers
- 4 cloves garlic peeled
- 2 large bay leaves
- 1 tsp peppercorns
- 1 tsp ground oregano
- 1/2 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.
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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