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Puerto Rican Pique
Prep 15min
Total72hr0min
Ingredients10
Servings1
If you love spicy food, then this recipe is just for you. 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. It's a beautiful, vivid sight and one of my favorite parts of our long Sunday strolls.
The secret of the spicy pique is the amount of ají caballero (Puerto Rican chili pepper) you decide to add. To make it really spicy, make sure to mash them before you put them in the bottle.
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Ingredients
12oz. white vinegar
1cup of distilled water
1cup ajíes caballeros (Puerto Rican hot peppers)
4cloves of garlic, peeled
2bay leaves large or 4 small
1teaspoon peppercorns
1/4cup olive oil
1teaspoon ground oregano
1/2cup diced fresh pineapple, optional
Salt to taste
Directions
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1
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place. Add it to your favorite foods in small amounts.
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You can use habanero peppers, jalapenos or your preferred pepper.
You can use apple vinegar instead of white vinegar.
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No nutrition information available for this recipe
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If you love spicy food, then this recipe is just for you. 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. It's a beautiful, vivid sight and one of my favorite parts of our long Sunday strolls.
The secret of the spicy pique is the amount of ají caballero (Puerto Rican chili pepper) you decide to add. To make it really spicy, make sure to mash them before you put them in the bottle.
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