Pique Sauce Recipes
AJI PIQUE (HOT SAUCE)
Provided by Bryan Miller
Categories condiments
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, and stir well. Prepare at least a half hour before serving. This sauce will keep for more than a week tightly covered in the refrigerator.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams
PIQUE (PUERTO RICAN STYLE HOT SAUCE)
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.
Provided by Sharon123
Categories Peppers
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.
- 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.
- 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.
- 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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