Ingredients Condiments Pique (Puerto Rican–Style Hot Sauce) Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print