Description
Pique is a style of Puerto Rican hot sauce made with peppers, vinegar, garlic, oregano, and peppercorns. It requires just 10 minutes of prep, and a few days on the counter to develop maximum flavor.
Ingredients
Units
Scale
- 1 cup chile peppers (can be ajíes caballeros, jalapeños, habaneros, ajis pineapples, or a blend of your favorite peppers)
- 3 cloves garlic, peeled and smashed
- 1/4 cup fresh oregano
- 1 tsp whole peppercorns
- 1 tsp salt
- 1 – 1 1/2 cups white vinegar
Instructions
- Prep the peppers. If using larger peppers, start by slicing the peppers in half and removing the seeds (optional). Next, chop the peppers into pieces small enough to fit into the jar you plan to bottle the pique in.
- Combine. Add the peppers, garlic, oregano, peppercorns, salt and vinegar to your jar. Make sure to leave an inch or two of space at the top of the bottle. Seal and shake the bottle to get everything mixed together.
- Store. Let the pique sit on your countertop for a few days before using on whatever you like.
Notes
To make a more traditional red hot sauce, simply blend all the ingredients and strain through a mesh strainer before bottling and fermenting.
