Best Pique Puerto Rican Style Hot Sauce Recipes

Pique - Puerto Rican Hot Sauce - Recipe image

Provided by Mike Hultquist

Time P2DT5m

Number Of Ingredients 6

12 small chili peppers/About 4 ounces - I used a variety of 7-Pots (Ajis Pineapples, and Muranga Reds)
2 cloves garlic (slightly crushed)
10 black peppercorns
4 cilantro stems
Squeeze of lime juice
White vinegar to fill the jar (about a half cup or so)

Steps:

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.

Nutrition Facts : Calories 1 kcal, ServingSize 1 serving

Pique (Puerto Rican Style Hot Sauce) image

Provided by Sharon123

Categories Peppers

Time 10m

Yield 1 batch

Number Of Ingredients 9

1 cup cider vinegar (I like Braggâ s Raw Apple Cider Vinegar-you can try other vinegars too)
12 long hot peppers (You can use any combination of jalapeno, arbol, scotch bonnet, habanero, cayenne, etcâ )
4 -6 garlic cloves, peeled and cut in half lengthwise
12 black peppercorns
1/4 teaspoon kosher salt (or other non-iodized)
1/2 a bay leaf
3 stems fresh cilantro (or fresh oregano)
1 -2 squeezes lime juice
toasted cumin seed

Steps:

Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.
Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your Pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of the bottle. Insert peppers (or peppers strips) into the bottle.
Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If your bottle has a shaker top, snap it back into place, add the lid and set out on the counter for two days. After two days, store your Pique in the refrigerator.
You can top off with vinegar when it starts getting low with more vinegar. When the peppers start losing their punch, use a chopstick to remove the peppers and start over!

Pique (Puerto Rican Hot Sauce) image

Provided by Ds R.

Time P7DT23m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, roughly chopped, divided
20 habanero peppers, halved
5 aji dulce peppers, halved
8 cloves garlic, chopped
1 cup pineapple juice
6 tablespoons lime juice
¼ cup tequila
¼ cup white vinegar
8 sprigs cilantro, chopped
2 sprigs culantro
1 teaspoon white sugar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cacao powder
½ teaspoon ground cumin

Steps:

Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.8 g, Fat 1.9 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 77.2 mg, Sugar 3.7 g