Aji Pique Hot Sauce Recipes

PIQUE - PUERTO RICAN HOT SAUCE - RECIPE

Steps:

• Remove the pepper stem. Slice the peppers in half or into quarters, small enough to fit into the jar or container you are using.
• Stuff the peppers into an 8-ounce bottle or jar.
• Add cloves, peppercorns, cilantro stems and lime juice.
• Fill the container the rest of the way up with vinegar, leaving a bit of head space.
• Cap and give it a good shake.
• Let it sit out anywhere from 2 days to 2 weeks to allow the heat and flavor to develop. Refill as needed with more vinegar and peppers.

PIQUE (PUERTO RICAN HOT SAUCE)

Steps:

• 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.
• 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.

AJI PIQUE (HOT SAUCE)

Steps:

• Combine all ingredients in a small bowl, and stir well. Prepare at least a half hour before serving. This sauce will keep for more than a week tightly covered in the refrigerator.

AJI (ECUADOREAN HOT SAUCE)

Steps:

• Combine the water, peppers and garlic in the blender and blend well.
• Strain the liquid into a bowl and discard any solids.
• Add the balance of the ingredients and mix well.
• Store in the refrigerator.

AJí (COLOMBIAN-STYLE FRESH SALSA)

Steps:

• Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
• Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
• Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.