Citizens, my hot sauce recipes are the stuff of legend, described in hushed undertones and the kind of reverence usually reserved for Papal audiences and Royal christenings.
Yes, they’re that good – I strongly recommend trying the several I’ve already posted here on TFD!
Today, we visit the proud island of Puerto Rico and their unique take on vinegar-based hot sauce (called Pique), infused with searing hot habanero chiles, garlic, herbs and spices! Served with everything from rice, beans and roast pork, this will wake up even the most somnolent of weary palates.
Mine is more complex than any other recipe you’ll find for this condiment, but it is still easy, never fear!
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. Different types of Island ajíes picantes (hot peppers) will have varying amounts of heat, the hottest of all is the ají caballero.
Mine is a variant of Pique Boricua, using the island’s fantastic pineapple as a base with the vinegar. I’ve also added a dash of Captain Morgan’s spiced rum for extra kick and my own ratios of semi-canonical herbs, garlic, peppers and spices.
Citizens, set your tastebuds to DefCon 1 and enjoy the triumphant return of your beloved ruler, The Generalissimo of Gastronomy, The Potentate of Piquant and The Revolutionary Leader of TFD Nation!
Battle on – The GeneralissimoPrint
The Hirshon Puerto Rican Pique Hot Sauce
- Total Time: 0 hours
- 5 ounces white vinegar
- 2 ounces cider vinegar
- 2 ounces Captain Morgan’s Spiced Rum
- 2 ounces of pineapple juice
- 1 ounce fresh-squeezed lime juice
- 8 Garlic cloves, sliced in half
- 6 habanero or Scotch bonnet peppers of different colors
- 2 Serrano peppers, cut in half lengthwise
- 10 peppercorns, lightly crushed
- 1/4 teaspoon cumin seeds, lightly crushed
- 1 sprig of Cilantro
- 1 sprig of fresh oregano
- 1 bay leaf, preferably fresh
- 2 recao leaves (if available)- also known as culantro
- 4 Tbsp Olive Oil (2 ounces)
- Pinch of Salt
- Carefully cut the habaneros in half. If you like it hot, don’t discard the seeds.
- Wash your hands carefully after handling the peppers or use rubber gloves!
- In a small saucepan, simmer the peppers in the olive oil for approximately one minute on medium low heat. This brings out the hotness of the peppers without having to let it sit for months. Let it cool.
- Place the rest of the ingredients in a large jar or bottle, cumin and peppercorns first.
- Add the peppers and the olive oil to the jar(s) or bottle(s), stuff them in if needed. Shake and let it sit for at least a day, preferably a week before using, shaking once a day. It will get hotter as it ages and refrigerate after opening.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 194.28 kcal
- Sugar: 2.17 g
- Sodium: 42.89 mg
- Fat: 14.38 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 6.48 g
- Fiber: 1.14 g
- Protein: 0.87 g
- Cholesterol: 0.0 mg
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