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.

• Preparation Time: 15 mins
• Cooking Time: 3 mins
• Total Time: 18 mins
• Calories: 52 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup tequila
• ½ teaspoon ground black pepper
• 1 teaspoon white sugar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 cup pineapple juice
• ¼ cup white vinegar
• 8 cloves garlic, chopped
• 6 tablespoons lime juice
• 8 sprigs cilantro, chopped
• 1 onion, roughly chopped, divided
• 20 habanero peppers, halved
• 5 aji dulce peppers, halved
• 2 sprigs culantro
• ½ teaspoon cacao powder

Recipe Instructions

Step 1

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.

Step 2

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.