Pique Criollo
A fiery vinegar-based hot sauce infused with island chiles, garlic, and herbs, bottled and left to steep for days before use. It's set on the table at lechoneras and homes alike to spoon over roast pork.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 10 kcal
Equipment
- •Glass bottle with lid
- •Funnel
Nutrition
Per serving, approximate
- Calories
- 10 kcal
- fat
- 0
- carbs
- 2
- protein
- 0
- calories
- 10
Instructions
- 1
Rinse a glass bottle with boiling water to clean it completely.
- 2
Pack the sliced peppers, garlic, onion, oregano, and peppercorns into the bottle.
- 3
Add the pineapple chunks if you are using them.
- 4
Pour vinegar in to fill the bottle. Make sure the liquid completely covers all the solids.
- 5
Seal the bottle and let it sit at room temperature for at least 3-5 days. Shake gently once a day.
- 6
Taste the pique (spicy vinegar sauce) and adjust. The flavor will get stronger the longer it sits.
- 7
Pour through a strainer for a clearer sauce, or leave the solids inside to keep infusing.
Chef's tips
Let the pique sit at room temperature for at least 3-5 days before using. Shake the bottle daily to blend the flavors.
Storage
Store at room temperature or refrigerated in a sealed bottle for several months.
Reheating
Not applicable, served as a condiment.
Common mistakes to avoid
- •Using too little vinegar, which can cause the ingredients to spoil
- •Not letting it sit long enough, which leaves the sauce with a flat flavor
Serving suggestions
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