Pique? Yes Please!

When out to eat, I have been known to select my meal based purely on the sauce or the sides. A Gorgonzola sauce? Yes Please. Roasted Brussels Sprouts? Oh Yeah. It’s often not the chicken, beef, or seafood that drives my decision, and I’m totally okay with that.

There’s an amazing Puerto Rican restaurant in San Rafael, CA that is a favorite of ours…Sol Food . While I love pretty much everything on the menu…I’m often simply ordering food to be a vehicle for their Pique, an amazing hot sauce.

We had an abundance of jalapenos and I decided I try to create my own version of pique.

Ingredients

hot sauce.jpg

  • 6 Jalapenos and 1 Fresno Chili - cut lengthwise & keep the seeds

  • 10 Cilantro Stems

  • 3 garlic cloves - thickly sliced or not (if sliced the garlic flavor will be stronger)

  • Juice of 2 limes

  • Salt and 12 Peppercorns

  • Jar with a swing top or stopper

  • 1 cup White Vinegar (or enough to fill the jar)

Get Started

  • Place all ingredients in the jar

  • Fill the jar up with vinegar

Seriously - that’s it!

I liked this version a lot, it’s a great starter recipe. I use it in my flank steak marinade, on grilled chicken, over roasted vegetables, to top off sauteed shrimp..any way I’d use hot sauce!

Now I’m inspired to try a variations on it - use different peppers, play with different add ins!

A little google searching brought me to this article on Husbands that Cook where they recreated the Sol Food version - after some due diligence of their own. Thank you!

I’m going to try that version next!

What creative ways do you have for using your favorite hot sauce?

EatsKathryn McKnightRecipe TestingComment