Salsa Pique: Puerto Rican Hot Pepper Sauce
Salsa Pique is a beloved condiment in Puerto Rico, gracing the tables of countless homes. This versatile hot sauce varies from family to family, each recipe reflecting regional preferences and personal heat tolerances. Using an array of hot peppers—from the fiery habanero to the mellow jalapeño—this sauce adds a delightful kick to any meal. Perfect for drizzling over rice, seasoning soups, or spicing up grilled meats, Salsa Pique is easy to customize according to your taste. Infused with garlic, spices, and just a hint of lime, this sauce becomes a rich medley of flavors over time. Whether you're a hot sauce aficionado or just exploring new flavors, this recipe is bound to become a staple in your kitchen. Prepare to indulge your senses and elevate your dishes with a bottle of homemade Salsa Pique!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Cider Vinegar
1 cup (choose a quality brand like Bragg's Raw Apple Cider Vinegar or other vinegar types)
Long Hot Peppers
12 (any combination of jalapeno, arbol, scotch bonnet, habanero, cayenne, or others; remove stems)
Garlic Cloves
4-6 (peeled and halved lengthwise)
Black Peppercorns
12 (whole)
Kosher Salt
1/4 teaspoon (or other non-iodized salt)
Bay Leaf
1/2 (whole)
Fresh Cilantro or Oregano
3 stems (fresh)
Lime Juice
1-2 squeezes (freshly squeezed)
Toasted Cumin Seed
to taste (optional, for added depth of flavor)
Instructions
1
Start by sanitizing your glass bottle, ensuring it's clean and dry. If you're using a rice wine vinegar bottle, remove the cap and set it aside.
2
Add the halved garlic cloves, black peppercorns, kosher salt, and bay leaf into the bottom of the bottle.
3
Prepare your hot peppers by removing the stems. If you prefer a spicier sauce, leave the seeds and membranes intact. For larger peppers, slice them lengthwise to fit them into the bottle.
4
Carefully insert the whole or sliced peppers into the bottle, packing them in alongside the spices as needed.
5
Using a funnel, pour in the cider vinegar until the peppers and spices are fully submerged. If your bottle has a removable shaker top, securely reseal it, then add the cap tightly.
6
Place the bottle on a counter at room temperature for two days, allowing the flavors to meld. After this time, transfer the sauce to the refrigerator for storage.
7
As the sauce gets low, feel free to top it off with more vinegar. When the peppers begin to lose their potency, use a chopstick to remove them and replenish with new peppers and spices for a fresh batch of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Salsa Pique?
Salsa Pique is a traditional Puerto Rican hot pepper sauce and condiment that is used to add heat and flavor to various dishes.
What are the primary ingredients in Salsa Pique?
The main ingredients include cider vinegar, hot peppers, garlic, black peppercorns, salt, and bay leaf, often finished with lime juice and fresh herbs.
What kind of peppers should I use?
You can use any combination of long hot peppers such as jalapeño, arbol, scotch bonnet, habanero, or cayenne.
How do I adjust the spiciness of the sauce?
To make it spicier, leave the seeds and membranes intact. For a milder sauce, remove them before adding the peppers to the bottle.
What type of vinegar is recommended?
The recipe suggests cider vinegar, specifically quality brands like Bragg's Raw Apple Cider Vinegar, though other vinegar types can be used.
How long does Salsa Pique take to prepare?
The assembly is quick, but the sauce needs to sit at room temperature for two days to allow the flavors to meld before refrigerating.
Does Salsa Pique need to be refrigerated?
Yes, after sitting on the counter for two days at room temperature, it should be transferred to the refrigerator for long-term storage.
Can I add more vinegar as I use the sauce?
Yes, as the sauce level gets low, you can top it off with more vinegar to extend the batch.
How do I know when to replace the peppers?
When the peppers begin to lose their potency, use a chopstick to remove them and replenish with fresh peppers and spices.
What should I serve Salsa Pique with?
It is perfect for drizzling over rice, seasoning soups, or adding a kick to grilled meats.
Is the garlic prepared in a specific way?
The garlic cloves should be peeled and halved lengthwise before being added to the bottle.
Can I use different types of salt?
The recipe calls for kosher salt, but you can use other non-iodized salts.
What herbs can be added to the sauce?
Fresh cilantro or oregano stems are recommended to infuse the sauce with extra flavor.
Is cumin necessary for this recipe?
Toasted cumin seed is optional but can be added if you want to give the sauce more depth of flavor.
How many peppers are needed for one batch?
The recipe calls for approximately 12 long hot peppers.
Should I sanitize the bottle?
Yes, it is important to start with a clean, dry, and sanitized glass bottle.
Do I need to slice the peppers?
For larger peppers, you should slice them lengthwise so they fit through the opening of the bottle.
What role does the bay leaf play?
The bay leaf is an aromatic spice that infuses the vinegar with a subtle herbal note over time.
Can I use a rice wine vinegar bottle?
Yes, you can reuse a rice wine vinegar bottle; just ensure the shaker top and cap are cleaned and fit securely.
How much salt is used?
The recipe uses 1/4 teaspoon of kosher salt.
Is lime juice required?
One or two squeezes of fresh lime juice are recommended to add a hint of citrus acidity.
How do I pack the ingredients?
Start with the garlic and dry spices at the bottom, then carefully insert the peppers, packing them tightly.
Why use a funnel?
A funnel helps you pour the vinegar into the narrow neck of the bottle without making a mess.
Can I use dried cilantro?
The recipe specifies fresh cilantro or oregano stems for the best flavor infusion.
How many garlic cloves are needed?
The recipe suggests using between 4 to 6 garlic cloves.
Does the sauce get better with age?
Yes, the sauce becomes a richer medley of flavors as it sits and the ingredients infuse into the vinegar.
What if I don't have long hot peppers?
You can use any hot pepper variety available to you, adjusting for their specific heat levels.
Is there a specific order for adding ingredients?
Yes, add garlic, peppercorns, salt, and bay leaf first, followed by peppers, then the vinegar and lime juice.
Can this sauce be used as a marinade?
While primarily a condiment, its acidic and spicy profile makes it excellent for spicing up meats.
Is Salsa Pique a regional dish?
Yes, it is a beloved staple throughout Puerto Rico with many regional and family variations.