I remember when I was a little girl, my father would always add Pique (Puerto Rican Hot Sauce) to his rice and beans. He said the heat of the Pique would enhance the flavor of the beans and give it a spicy kick. As a little girl, I could not stand the heat, it was way too spicy for me but now that I’m older, I love spicy foods. I especially love eating beans spiced with a dash or two of Pique just like Papi (Dad). My son, who’s 14, has been adding Pique to his foods since he was about 5 or 6 (I know, crazy right?). I always said he’s got that spicy palette from his Abuelo (grandfather), whom he’s never met. Sniff, sniff
A few months ago, my husband was searching online for a recipe for a homemade version of Pique (usually we use Tabasco sauce). He found a recipe that sounded delicious at LaGasse.com. The Pique is relatively easy to make, delicious and is SUPER HOT!
You do have to let it marinate for a few weeks to let all the flavors incorporate together. Remember the longer you let it sit, the hotter it gets.
Piqué (Puerto Rican Hot Sauce)
12 ounces white vinegar
2 slices of Pineapple rind (you may use 2ounces of the juice instead)
4 Garlic cloves, sliced in half
4 Ajices caballero (or habanero)
4 cayenne peppers, whole
10 peppercorns, cut in half
4 sprigs of Cilantro (also known as chinese parsley)
2 recao leaves (if available)- also known as culantro
4 TBSP Olive Oil (2 ounces)
Pinch of Oregano
Pinch of Salt
1- Carefully cut the ajices in half. If you like it hot, don’t discard the seeds.
Wash your hands carefully after handling the ajices or the cayenne peppers!
2- Cut the pineapple rind into 6 pieces that are each: 1 inch by 2 inches. So each piece is approximately the size of 2 regular postage stamps, side by side.
3- In a small saucepan, simmer the ajices in the olive oil for approximately one minute on medium low heat. This brings out the hotness of the ajices without having to let it sit for months. Let it cool.
4- Place the rest of the ingredients in a jar, or an old salad dressing bottle (we used an old bottle of vodka). The large kind will probably accommodate the entire recipe. If you need to use two jars or bottles, divide the ingredients into each one.
5- Add the ajices and the olive oil to the jar(s) or bottle(s). Shake and let it sit for at least a day before using.
Makes approximately 13-16 ounces
¡ Buen Provecho !
Visit Latinaonamission.com for more tasty (Sabroso Saturday) recipes.
Recipe from El Lagasse.com.