Pique (Puerto Rican Hot Sauce). Pique is an interesting hot sauce. You'll find it in Puerto Rico - it's a national staple there, with a different version practically for every household. Pique hot sauce is meant to be splashed over pretty much any of the foods you are serving.
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I'm told every household in Puerto Rico has a bottle of pique on the table.
And every family has their own version.
You can have Pique (Puerto Rican Hot Sauce) using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pique (Puerto Rican Hot Sauce)
- You need 12 oz of White Vinegar.
- You need 2 slice of Pineapple Rind (or 20z of the jiuice).
- You need 4 clove of Garlic, sliced in half.
- You need 4 of Ajices Caballero (or habanaro).
- You need 4 of Whole cayenne peppers.
- You need 10 of Peppercorns, cut in half.
- It's 4 of Sprigs of Cilantro.
- It's 2 of Racao leaves.
- You need 4 tbsp of Olive Oil.
- It's 1 pinch of Oregano.
- You need 1 pinch of Salt.
You can use any hot peppers you like, according to your heat tolerance. Puerto Rican Pique is the favorite condiment for most Puerto Rican dishes if you're a hot sauce lover. With its combination of sweet and spicy it showcases the best flavors of the island. Each recipe is family specific and this is my version.
Pique (Puerto Rican Hot Sauce) instructions
- Carefully cut Ajices in half. Keep seeds if you like it hot. (Wash hands good afterwards.).
- Cut the pineapple rind into 6 pieces 1x2 inches each. (Bout the size of postage stamp.).
- In a small sauce pan, simmer the ajices in the olive oil about 1 min. on medium low. This brings out hotness of the pepper, without leaving it sit for months. Let cool..
- Place rest of ingredients in jar or old whiskey bottle. If you use two bottles, divide ingredients into each one..
- Add the ajices and olive oil to bottle(s). Shake and let sit for at least a day before using..
- BUEN PROVECHO!.
There are two types of Puerto Rican pique: pique verde (Puerto Rican green hot sauce) and pique criollo. Pique verde is usually made with green Caballero hot peppers, green Cubanelle peppers, culantro It has always been said that real Puerto Rican pique uses the Aji caballero at its base. In Puerto Rico, it's very common to see street vendors selling fresh produce and bottles of pique (Puerto Rican hot sauce) hung from a string. Colorful, spicy bottles of pique are found on the tables of nearly every restaurant and home in Puerto Rico. Remove the stems from the hot peppers.
