Pique (Puerto Rican–Style Hot Sauce)

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. 

Pique at Boricua Soul
Photo: Lauren Vied Allen
Total Time:
3 days 10 mins
Makes about 3 1/3 Cups


  • 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


  1. 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.

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