Pique (Puerto Rican Style Hot Sauce) Recipe

Name: Pique (Puerto Rican Style Hot Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cider vinegar (I like Bragga s Raw Apple Cider Vinegar-you can try other vinegars too); 12 long hot peppers (You can use any combination of jalapeno, arbol, scotch bonnet, habanero, cayenne, etca ); 4 -6 garlic cloves, peeled and cut in half lengthwise; 12 black peppercorns; 1/4 teaspoon kosher salt (or other non-iodized); 1/2 a bay leaf; Other optional tasty additions; 3 stems fresh cilantro (or fresh oregano); 1 -2 squeezes lime juice; toasted cumin seed

Servings: persons

1 cup cider vinegar (I like Bragga s Raw Apple Cider Vinegar-you can try other vinegars too)
12 long hot peppers (You can use any combination of jalapeno, arbol, scotch bonnet, habanero, cayenne, etca )
4 -6 garlic cloves, peeled and cut in half lengthwise
12 black peppercorns
1/4 teaspoon kosher salt (or other non-iodized)
1/2 a bay leaf
Other optional tasty additions
3 stems fresh cilantro (or fresh oregano)
1 -2 squeezes lime juice
toasted cumin seed

1
Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.
2
Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your Pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of the bottle. Insert peppers (or peppers strips) into the bottle.
3
Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If your bottle has a shaker top, snap it back into place, add the lid and set out on the counter for two days. After two days, store your Pique in the refrigerator.
4
You can top off with vinegar when it starts getting low with more vinegar. When the peppers start losing their punch, use a chopstick to remove the peppers and start over!

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cider vinegar (I like Bragga s Raw Apple Cider Vinegar-you can try other vinegars too), 12 long hot peppers (You can use any combination of jalapeno, arbol, scotch bonnet, habanero, cayenne, etca ), 4 -6 garlic cloves, peeled and cut in half lengthwise, 12 black peppercorns, and more.

Yes, Pique (Puerto Rican Style Hot Sauce) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pique (Puerto Rican Style Hot Sauce)

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