Pique (Puerto Rican Hot Sauce)

Name: Pique (Puerto Rican Hot Sauce)
Total time: 1200 s
Yield: 27 servings
Cuisine: American
Ingredients: 12 oz White Vinegar; 2 slice Pineapple Rind (or 20z of the jiuice); 4 clove Garlic, sliced in half; 4 Ajices Caballero (or habanaro); 4 Whole cayenne peppers; 10 Peppercorns, cut in half; 4 Sprigs of Cilantro; 2 Racao leaves; 4 tbsp Olive Oil; 1 pinch Oregano; 1 pinch Salt

Lake-Erie-Legend @cook_2876353

Tabl Hot Sauce Found In Puerto Rico. Damn Good.

Lake-Erie-Legend @cook_2876353

Tabl Hot Sauce Found In Puerto Rico. Damn Good.

Saved

Ingredients

20 mins

27 servings

12 ozWhite Vinegar
2 slicePineapple Rind (or 20z of the jiuice)
4 cloveGarlic, sliced in half
4Ajices Caballero (or habanaro)
4Whole cayenne peppers
10Peppercorns, cut in half
4Sprigs of Cilantro
2Racao leaves
4 tbspOlive Oil
1 pinchOregano
1 pinchSalt

Saved

Steps

20 mins

1

Carefully cut Ajices in half. Keep seeds if you like it hot. (Wash hands good afterwards.)
2

Cut the pineapple rind into 6 pieces 1x2 inches each. (Bout the size of postage stamp.)
3

In a small sauce pan, simmer the ajices in the olive oil about 1 min. on medium low. This brings out hotness of the pepper, without leaving it sit for months. Let cool.
4

Place rest of ingredients in jar or old whiskey bottle. If you use two bottles, divide ingredients into each one.
5

Add the ajices and olive oil to bottle(s). Shake and let sit for at least a day before using.
6

BUEN PROVECHO!