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    You are in: Home / Recipes / Pique (Puerto Rican Style Hot Sauce) Recipe
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    Pique (Puerto Rican Style Hot Sauce)

    Pique (Puerto Rican Style Hot Sauce). Photo by Lavender Lynn

    1/2 Photos of Pique (Puerto Rican Style Hot Sauce)

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sharon123's Note:

    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.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    • 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

    Other optional tasty additions

    Directions:

    1. 1
      Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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!

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    Ratings & Reviews:

    • on August 24, 2013

      55

      My neighbor gave me a small bunch of mixed hot peppers from her garden and this was such an easy way to use them! When we vacationed in Puerto Rico, we had this served with every breakfast and loved it; this bring us back there. I'm going to make some good rice and beans to enjoy with it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2013

      55

      Great combination of flavors and really fun to make. I used the peppers listed plus yellow peppers and serranos. Made for ZWT9 for Hot Stuff.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2013

      55

      Very spicy and very good! I made these exactly as stated, using habaneros and scotch bonnets - the most common chiles here. The only optional ingredient I added is a pinch of oregano. Made for team Gourmet Goddesses, ZWT9.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pique (Puerto Rican Style Hot Sauce)

    Serving Size: 1 (838 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 298.1
     
    Calories from Fat 10
    65%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 634.2 mg
    26%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 8.8 g
    35%
    Sugars 29.3 g
    117%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    fresh cilantro

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