Pique Recipe (Puerto Rican Hot Sauce)
This Puerto Rican hot sauce recipe, called Pique, is a national staple, with a different version for every household. Try my spicy version of the recipe.
Servings: 20
Calories: 1kcal
Ingredients
- 12 small chili peppers/About 4 ounces – I used a variety of 7-Pots Ajis Pineapples, and Muranga Reds
- 2 cloves garlic slightly crushed
- 10 black peppercorns
- 4 cilantro stems
- Squeeze of lime juice
- White vinegar to fill the jar about a half cup or so
Instructions
- Remove the pepper stem. Slice the peppers in half or into quarters, small enough to fit into the jar or container you are using.
- Stuff the peppers into an 8-ounce bottle or jar.
- Add cloves, peppercorns, cilantro stems and lime juice.
- Fill the container the rest of the way up with vinegar, leaving a bit of head space.
- Cap and give it a good shake.
- Let it sit out anywhere from 2 days to 2 weeks to allow the heat and flavor to develop. Refill as needed with more vinegar and peppers.
Notes
Shake it onto everything!
Heat Factor: Hot (depending on the peppers used).
Nutrition
Calories: 1kcal | Potassium: 13mg | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 1mg