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Shirley Bovshow’s Pique Hot Sauce

Home and Family 9007 Final Photo Assets
In honor of Hispanic Heritage Month, Shirley Bovshow is showing how to make a traditional Puerto Rican hot sauce.
Pique Hot Sauce
Seasonal Event:
Fall
INGREDIENTS:
  • Distilled white or apple cider vinegar
  • Distilled water (to adjust the acidity of vinegar to your taste)
  • Pineapple juice
  • 1 teaspoon of olive oil
  • Kosher salt
  • Whole cumin seed
  • Dried oregano
  • Whole garlic cloves
  • Pearl onions
  • Cubed, fresh pineapple
  • Bay leaf
  • Peppercorns
  • Fresh sprigs of cilantro
  • Fresh sprigs of oregano
  • Peppers

Pique Hot Sauce - Home & Family

DIRECTIONS:

  • Whisk together vinegar, water, pineapple juice, olive oil, kosher salt (add as much of the distilled water as you like to adjust the acidity of the vinegar and as much pineapple juice for a touch of sweetness and add splash of olive oil).
  • Add whole cumin seed and dried oregano, set aside
  • Add whole garlic cloves and pearl onions to bottle
  • Add cubed, fresh pineapple (including the rind)
  • Add dried and fresh herbs/spices: bay leaf, peppercorns, fresh sprigs of cilantro & oregano
  • 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 to 2 weeks (the longer it stays out the more flavorful and spicier it will be)
  • Shake ingredients every few days
  • Store in refrigerator

Connect with Shirley Bovshow on her blog at Foodiegardener.com

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