Puerto Rican Pique Recipe (with Video)

Preparing the Peppers
1. Start by wearing gloves to protect your hands while handling the hot peppers.
2. Remove the stems from the peppers and finely chop them.
Creating the Piqué Mixture
1. In a glass jar with a tight-fitting lid, add the chopped peppers, minced garlic, salt, black pepper, oregano, and paprika.
2. Pour the vinegar and water into the jar, covering the pepper mixture completely.
3. Seal the jar tightly and give it a good shake to ensure all the ingredients are well combined.
Storing and Infusing the Piqué
1. Store the jar in a cool, dark place for at least a week to allow the flavors to meld together.
2. Shake the jar occasionally to distribute the flavors.
Straining and Bottling the Piqué
1. After a week, strain the piqué through a fine-mesh sieve to remove any solid particles, or you can leave it as is for a more textured sauce.
2. Transfer the strained piqué into smaller bottles or jars for easy use and storage.
Final Notes
1. Your Puerto Rican piqué is now ready to be used as a condiment or added to your favorite dishes.
2. Remember to adjust the amount of hot peppers according to your heat tolerance, and feel free to experiment with additional spices or ingredients to personalize your piqué.
3. Enjoy! 🌶️