Pique (Homemade Puerto Rican Hot Sauce)
20 scotch bonnet, tops removed, halved
5 ajicito, tops removed, halved
8 garlic cloves, smashed
2 tablespoons olive oil
1 medium onion, rough chopped
8 sprigs cilantro, chopped(about 1/4 to 1/2 cup)
2 sprigs recao
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon pure cocoa
1/2 teaspoon ground cumin
1/2 teaspoon oregano, crushed
6 tablespoons lime juice
1/4 cup vinegar (I prefer cider vinegar)
1/4 tequila, white wine, champagne, rose wine, or rum
1 cup pineapple juice
1 teaspoon sugar
Sautee aji caballeros (scotch bonnet), ajicitos, 1/4 of the onion and garlic in olive oil for
2 minutes. Let Cool.
Add remaining ingredients to blender until smooth. For a thinner consistency add more
lime juice or pineapple juice.
Let sit at least a week before using to blend flavors.
The longer the hot sauce sits....the hotter it gets. This will last several weeks if
stored in the refrigerator
Puerto Rican Recipes
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