Pique (Puerto Rican–Style Hot Sauce)

Name: Pique (Puerto Rican–Style Hot Sauce)
Total time: 4330 min
Ingredients: 6 medium jalapeño chiles (about 10 oz.), stemmed, unseeded, and roughly chopped (about 2 1/2 cups); 2 cups distilled white vinegar; 6 medium habanero chiles (about 2 1/4 oz.), stemmed, unseeded, and roughly chopped (about 3/4 cup); .50 teaspoon coarse kosher salt (such as Morton's); 3 medium garlic cloves, smashed; 10 whole black peppercorns

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This Puerto Rican hot sauce is made in-house at Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina. The simple, fiery pepper vinegar condiment includes both jalapeño and habanero chiles for a more complex chile flavor. After you make this pique recipe, swirl it into a bowl of Vegan Collards, or add a spoonful over braised meats or anywhere else you like a hit of heat.

By Toriano Fredericks

Published on January 20, 2022

Pique at Boricua Soul — Photo: Lauren Vied Allen

Total Time:

3 days 10 mins

Yield:

Makes about 3 1/3 Cups

Ingredients

6 medium jalapeño chiles (about 10 oz.), stemmed, unseeded, and roughly chopped (about 2 1/2 cups)
2 cups distilled white vinegar
6 medium habanero chiles (about 2 1/4 oz.), stemmed, unseeded, and roughly chopped (about 3/4 cup)
.50 teaspoon coarse kosher salt (such as Morton's)
3 medium garlic cloves, smashed
10 whole black peppercorns

Directions

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 bottles for easier pouring, if desired.

Make Ahead

Pique can be refrigerated up to 2 weeks in a sealed container.