Pique Image Used Under Creative Commons License From grownorthwest.com
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!
6 habanero or Scotch bonnet peppers of different colors
2 Serrano peppers, cut in half lengthwise
10 peppercorns, lightly crushed
¼ 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
Instructions
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.
Category:Recipes
Nutrition
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
✉ RECEIVE NEW POST UPDATES BY EMAIL!
Citizens, you have probably noticed we don’t use ads here on TFD.
YOUR support is what keeps the lights on – I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
How useful was this post, Citizen?
Click on a star to rate it, Citizen!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.
As you found this post useful...
Follow us on social media, Citizen!
We are sorry that this post was not useful for you!
