Best 2 Pique Puerto Rican Hot Sauce Recipes

Pique Puerto Rican Hot Sauce is a staple in Puerto Rican cuisine, adding a spicy kick to many dishes. Made with fresh peppers, vinegar, and spices, this sauce can range from mild to extremely hot, depending on the type of peppers used. Whether you're looking for a spicy condiment to add to your favorite dishes or a flavorful marinade for your next barbecue, Pique Puerto Rican Hot Sauce is sure to add a burst of flavor to your meals. In this article, we'll explore the different types of Pique Puerto Rican Hot Sauce, provide tips on how to choose the right one for your taste buds, and share some popular recipes that incorporate this flavorful sauce.

Check out the recipes below so you can choose the best recipe for yourself!

PIQUE (PUERTO RICAN HOT SAUCE)

Pique (Puerto Rican Hot Sauce) image

This recipe is for hot sauce! Hot but flavorful. The consistency isn't a thin liquid like Tabasco®. It's a little on the thick side so it doesn't disappear when you put it on your food. Great with everything on your plate...that is, if you love it hot and spicy! This keeps in the refrigerator for several weeks.

Provided by Ds R.

Categories World Cuisine Recipes Latin American Caribbean

Time P7DT23m

Yield 16

Number Of Ingredients 17

Ingredients

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

PIQUE (PUERTO RICAN STYLE HOT SAUCE)

Pique (Puerto Rican Style Hot Sauce) image

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 use any hot peppers you like, according to your heat tolerance. All measurements are adjustable to your taste. You will need 1 clean, empty glass bottle of about 12-ounce capacity with a tight fitting lid(In Puerto Rico they traditionally use rum bottles). If there is a removable plastic shaker top, that is even better! Remove the shaker top prior to filling and set aside. An empty rice wine vinegar bottle works very well.

Provided by Sharon123

Categories Peppers

Time 10m

Yield 1 batch

Number Of Ingredients 9

Ingredients

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!

Tips:

Use fresh, ripe habaneros for the best flavor. If you can't find habaneros, you can substitute another type of hot pepper, such as cayenne or serrano peppers.
Wear gloves when handling habaneros, as the oils can irritate your skin.
If you want a milder hot sauce, remove the seeds from the habaneros before blending.
You can adjust the amount of vinegar and water to achieve the desired consistency for your hot sauce.
Store the hot sauce in a clean, airtight container in the refrigerator for up to 6 months.

Conclusion:

Piqué is a delicious and versatile Puerto Rican hot sauce that can be used to add flavor to a variety of dishes. It is easy to make at home with just a few simple ingredients. Whether you like it mild or spicy, piqué is sure to please your taste buds. So next time you're looking for a way to add some heat to your food, give piqué a try.

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