Pique (Puerto Rican Hot Sauce)
"This recipe is for hot sauce! Hot but flavorful. The consistency isn't a thin liquid like Tabasco®. It's a little on the thick side so it doesn't disappear when you put it on your food. Great with everything on your plate...that is, if you love it hot and spicy! This keeps in the refrigerator for several weeks."
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Ingredients7 d 23 m servings 52 cals
Original recipe yields 16 servings (0 cups pique)
- Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
- Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.
- Cook's Notes:
- Aji dulce, also known as 'ajicito' are small, colorful, cap-shaped sweet peppers. For those who are going to the market and not too sure on what to ask for-- aji is pronounced ah-hee.
- You can find habanero peppers under the name 'aji caballeros.' Suitable replacements are Scotch bonnets and Jamaican hot peppers.
- Reserve pepper seeds for a hotter sauce.
- Use any vinegar that you prefer.
- In place of tequila, you can substitute any alcohol you prefer, like white wine or Champagne.
- Blend in more lime juice or pineapple juice if a thinner consistency is desired.
Per Serving: 52 calories; 1.9 g fat; 6.8 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 77 mg sodium. Full nutrition
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