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
Pique (Homemade Puerto Rican Hot Sauce)
Puerto Rican