Pique Recipe (Puerto Rican Hot Sauce)
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 d
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Total Time
2 d 5 mins
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Servings
20
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Calories
1 kcal
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Course
Main Course
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Cuisine
American
Pique Recipe (Puerto Rican Hot Sauce)
Description
The Pique Recipe (Puerto Rican Hot Sauce) involves layering sliced chili peppers, crushed garlic, black peppercorns, and cilantro stems in a jar, followed by lime juice and white vinegar to fill the container. The chili pepper varieties like Ajis Pineapples and Muranga Reds provide a complex heat profile. After mixing, the sauce is left at room temperature for two days up to two weeks to allow fermentation and flavor intensification. The measured use of vinegar preserves the sauce and balances the sharp heat of the peppers.
The sauce offers a bold, spicy punch combined with a bright acidic tang from the lime and vinegar, making it a lively condiment. Home cooks can shake the jar as needed to maintain flavor distribution and refill with more vinegar and peppers to continue its use. Pique brightens the flavor of meats, rice, and stews or can be used as a dipping sauce.
This preparation relies on natural fermentation and an acidic environment to develop flavor, making it a convenient house-made hot sauce that can be personalized by pepper selection. The method requires minimal active cooking, emphasizing slow flavor build-up.
Ingredients
- 12 chili peppers Ajis Pineapples, and Muranga Reds, small, about 4 ounces, variety of 7-Pots
- 2 cloves garlic slightly crushed
- 10 black peppercorns
- 4 cilantro stems
- lime juice squeeze
- white vinegar about a half cup or so, to fill the jar
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 the bottle well before each use to distribute flavors evenly.
- The heat level will vary depending on the types of peppers used; adjust accordingly.
- Store the sauce in a cool, dark place during fermentation and refrigerate after opening to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Calories | 1kcal | 0% |
| Potassium | 13mg | 0% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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