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.
Provided by Ds R.
Categories World Cuisine Recipes Latin American Caribbean
Time P7DT23m
Yield 16
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.8 g, Fat 1.9 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 77.2 mg, Sugar 3.7 g
PIQUE (PUERTO RICAN STYLE HOT SAUCE)
I'm told every household in Puerto Rico has a bottle of pique on the table. And every family has their own version. You can use any hot peppers you like, according to your heat tolerance. All measurements are adjustable to your taste. You will need 1 clean, empty glass bottle of about 12-ounce capacity with a tight fitting lid(In Puerto Rico they traditionally use rum bottles). If there is a removable plastic shaker top, that is even better! Remove the shaker top prior to filling and set aside. An empty rice wine vinegar bottle works very well.
Provided by Sharon123
Categories Peppers
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.
- Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your Pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of the bottle. Insert peppers (or peppers strips) into the bottle.
- Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If your bottle has a shaker top, snap it back into place, add the lid and set out on the counter for two days. After two days, store your Pique in the refrigerator.
- You can top off with vinegar when it starts getting low with more vinegar. When the peppers start losing their punch, use a chopstick to remove the peppers and start over!
CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
PIQUE SAUCE
Steps:
- Finely mince the green onions and the garlic. Add the other ingredients and let marinate for at least 2 hours. There should be enough liquid to almost reach the top of the relish. You may have to adjust by adding a little more vinegar.
More about "pique sauce recipes"
PIQUE - PUERTO RICAN HOT SAUCE RECIPE - CHILI PEPPER …
Oct 02, 2015 Remove the pepper stem. Slice the peppers in half or into quarters, small enough to fit into the jar or container you are using. Stuff the …
From chilipeppermadness.com
5/5 (7)Total Time 48 hrs 5 minsCategory Main CourseCalories 1 per serving
From chilipeppermadness.com
5/5 (7)Total Time 48 hrs 5 minsCategory Main CourseCalories 1 per serving
- Remove the pepper stem. Slice the peppers in half or into quarters, small enough to fit into the jar or container you are using.
PIQUE SAUCE - HUSBANDS THAT COOK
Aug 16, 2016 In a medium pot, combine the dried chiles, garlic cloves, onion, and carrot. Add a few cups of water until the vegetables are covered. Bring to a boil, then simmer for 10 minutes, until the carrots have softened. Pour the …
From husbandsthatcook.com
From husbandsthatcook.com
I TRIED THIS PIQUE SAUCE RECIPE AND NOW I CAN'T STOP …
Aug 30, 2018 Once the peppers are ready, you boil chile de arbor, onion, chopped carrots, and whole cloves garlic until the carrots are tender. Add it all to a blender with the jalapeño vinegar, rice vinegar, some cooking liquid, a ton …
From wideopeneats.com
From wideopeneats.com
PUERTO RICAN PIQUE RECIPE - TABLESPOON.COM
Jul 20, 2017 Steps. 1. Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place. Add it to your favorite foods in small amounts.
From tablespoon.com
From tablespoon.com
COPYCAT "SOL FOOD" PIQUE HOT SAUCE
Sep 17, 2020 If you grew up in the Bay Area in the early 2000s, you remember the birth of Sol Food. Marisol Hernandez, known as "Sol," used to cut my little brother's hair. But she had a …
From sipcookenjoy.com
From sipcookenjoy.com
PUERTO RICAN SPICY VINEGAR (PIQUE) | SAVEUR
Feb 24, 2016 Ingredients. 1 cup apple cider vinegar; 1 tsp. kosher salt; 1 ⁄ 2 tsp. dried oregano; 10 whole black pepperconrs; 6 small chili peppers (a combination of habaneros, ajíes …
From saveur.com
From saveur.com
HOT SAUCE: PEPPER VINEGAR (PIQUE) – GARDEN & GUN
Preparation. Make a small slit in each chile with the point of a knife to allow the liquid to penetrate it quickly. Stuff the chiles, carrot, onion, garlic, ginger, and thyme into a pint-size syrup …
From gardenandgun.com
From gardenandgun.com
SHIRLEY BOVSHOW’S PIQUE HOT SAUCE | HOME & FAMILY - HALLMARK …
Add peppers. Pour vinegar mixture into bottle using funnel (make sure all ingredients are submerged) Add bottle top and close tightly. Let pique sit on counter unrefrigerated for 3 days …
From hallmarkchannel.com
From hallmarkchannel.com
PIQUE RECIPE - PUERTO RICO'S KITCHEN TABLE STAPLE – CRUISE MAVEN
Apr 08, 2021 If too large, remove the stems and slice in half or to fit. Drop in the peppercorns, thyme sprig, cilantro stem. Pour the white vinegar into the bottle. Leave a little room at the …
From cruisemaven.com
From cruisemaven.com
PIQUE HOT SAUCE RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Pique Hot Sauce Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian …
From recipeschoice.com
From recipeschoice.com
RECIPES | PIQUE
This calming pumpkin spice latte satisfies a craving for a cozy spiced latte without artificial flavors or syrupy sweeteners....
From blog.piquelife.com
From blog.piquelife.com
PIQUE (PUERTO RICAN STYLE HOT SAUCE) - FOODIE WITH FAMILY
May 02, 2018 Leave the seeds and membranes intact if you want your Pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of …
From foodiewithfamily.com
From foodiewithfamily.com
PIQUE SAUCE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
06/09/2018 · It is reminiscent of the famous “Puerto Rican Hot Sauce – Pique”. American Southwest – You’ll find many earthy ingredients with thick walled New Mexican peppers, either …
From stevehacks.com
From stevehacks.com
PIQUE (PUERTO RICAN–STYLE HOT SAUCE) - FOOD & WINE
Jan 20, 2022 Combine all ingredients in a 1-quart wide-mouth jar with lid. Stir to dissolve salt. Cover with lid, and let stand at room temperature 3 days. Transfer to narrow-necked sealable …
From foodandwine.com
From foodandwine.com
PUERTO RICAN PIQUE ~ HOT SAUCE - HISPANIC FOOD NETWORK
Oct 25, 2016 Instructions. Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place. Add it to your favorite foods in small …
From hispanicfoodnetwork.com
From hispanicfoodnetwork.com
ONION PIQUE BéCHAMEL SAUCE RECIPE - TASTING TABLE
Oct 08, 2022 Make the onion pique: Secure the bay leaf to onion half, using 2 cloves to pierce them together. In a medium saucepan, melt the butter over low heat. Once melted, whisk in …
From tastingtable.com
From tastingtable.com
TROPIZEN PIQUE HOT SAUCE RECIPES • LAZY RIVER PRODUCTS BLOG
Oct 06, 2021 1 lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice) Tropizen Pique (1/2 tsp per serving or your preferred dosage) Heat the oven to 425 degrees. …
From lazyriverproducts.com
From lazyriverproducts.com
PIQUE (PUERTO RICAN STYLE HOT SAUCE) - TASTY KITCHEN
Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into …
From tastykitchen.com
From tastykitchen.com
You'll also love