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.
Prep Time5 minutes mins
Cook Time2 days d
Total Time2 days d 5 minutes mins
Course: Main Course
Cuisine: American
Keyword: hot sauce
Servings: 20
Calories: 1kcal
- 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
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.
Shake it onto everything!
Heat Factor: Hot (depending on the peppers used).
Calories: 1kcal | Potassium: 13mg | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 1mg