Puerto Rican Pique Recipe
Photo from Adobe Stock/besjunior
Makes 3 cups
Vegan, vegetarian, gluten-free
The aji caballero, or “gentleman pepper,” is hot and key to this sauce. Most Puerto Rican homes and restaurants have some form of this sauce on the table, and it’s made as many different ways as there are people who make it. If you can’t find caballeros, small red chiles can be substituted.
- 1 cup caballero or other small red chiles
- 4 cloves garlic, sliced
- 2 bay leaves
- 2 teaspoons black peppercorns
- 1/2 teaspoon dried oregano
- 1/8 teaspoon fine salt
- 12 ounces apple cider vinegar
- 1/2 cup purified water
In a 20-ounce bottle, combine the chiles, garlic, bay leaves, peppercorns, oregano, and salt. Pour in the vinegar using a funnel and top with the water. Seal tightly and let sit in a cool place for at least 4 days before using. The sauce will keep in the refrigerator for up to 3 months.
Also from The Hot Sauce Cookbook:
- Hot Sauces Around the World and 10 Tips for Making Great Hot Sauce
- Easy Aged Pepper Mash Recipe
- Bermudan Pepper Sherry Recipe
- Sriracha Recipe
More on creating your own hot sauces:
Excerpt from The Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes , published by Rockridge Press. Copyright © 2014 by Callisto Media. All rights reserved.
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