Pique Puerto Rican Style Hot Sauce
Elevate your meals with the bold, zesty flavors of Pique Puerto Rican Style Hot Sauce, a tangy homemade condiment that captures the essence of Puerto Rican cuisine. This vibrant hot sauce combines the fiery heat of fresh habanero or Scotch bonnet peppers with aromatic garlic, earthy oregano, and zesty cilantro stems. A dash of olive oil enhances the texture, while an optional twist of pineapple peel adds a subtle sweetness that balances the heat. Infused with white vinegar and seasoned with black peppercorns and a bay leaf, this easy-to-make sauce is steeped for days to unlock a complex, robust flavor profile. Whether drizzled on rice, seafood, or meats, this authentic Puerto Rican Pique is the ultimate homemade hot sauce recipe for spice aficionados. Plus, it stores beautifully for up to two months, letting you enjoy its delicious kick meal after meal!
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Recipe Information
Ingredients
- 2 cups White vinegar
- 4 whole Fresh habanero or Scotch bonnet peppers (or any hot peppers of choice)
- 4 whole Garlic cloves
- 2 tablespoons Fresh oregano leaves
- 1 teaspoon Black peppercorns
- 1 whole Bay leaf
- 1 cup Pineapple peel, washed and cut into small pieces (optional for sweetness)
- 2 tablespoons Olive oil
- 1 small bunch Fresh cilantro stems
Instructions
1. Start by sterilizing a glass bottle or jar that you’ll use to store the hot sauce. Boil the jar and lid in water for 10 minutes and let them air-dry upside down on a clean towel.
2. Wash and dry the habanero peppers, garlic cloves, fresh oregano, and cilantro stems thoroughly.
3. Using a knife or fork, carefully pierce the habanero peppers in a few places to release their heat and flavor once immersed in the vinegar.
4. In the sterilized jar or bottle, add the pierced peppers, garlic cloves, oregano, black peppercorns, bay leaf, pineapple peel (if using), and the cilantro stems.
5. Pour the white vinegar over the ingredients in the jar or bottle, making sure they are completely submerged. Use a funnel for ease, if needed.
6. Drizzle the olive oil into the jar, which will float on top and help preserve the sauce.
7. Seal the jar or bottle tightly and shake gently to mix all the ingredients.
8. Let the hot sauce steep at room temperature for at least 3 days before using. For stronger flavor, allow it to sit for 1-2 weeks in a cool, dark place. Shake the bottle daily to distribute flavors.
9. Once ready, use the hot sauce to enhance your favorite dishes. Store in the refrigerator for up to 2 months for optimal freshness.
10. Enjoy the authentic taste of Puerto Rican Pique with every splash!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 29.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
