[CH] Fw: Pique (Puerto Rican Hot Sauce)
Linda Hutchinson (lipant@sympatico.ca)
Fri, 29 Dec 2006 22:07:18 -0500
Linda
----- Original Message -----
From: Danisha
To: REC_FOOD_RECIPES@LISTSERV.TARONGA.COM
Sent: Friday, December 29, 2006 9:55 PM
Subject: Pique (Puerto Rican Hot Sauce)
Pique (Puerto Rican Hot Sauce)
This recipe is for HOT sauce! Hot but flavorful. The consistence isn't
liquidy like Tabasco. It's a little on the thick side so it doesn't
disappear when you put it on your food. Great with everything on your
plate....that is if you love it hot & spicy!
Makes: about 20 ounces
Prep Time: 10 minutes
Cook Time: 3 minutes
Ready In: 15 minutes
20 aji caballero (A.K.A habanero, scotch bonnet, jamaican hot pepper)
5 aji dulce A.K.A. ajicito (small, colorful, cap shaped sweet pepper)
8 garlic cloves
2 Tbsp olive oil
1 med onion (rough chop)
8 sprigs cilantro chopped (about 1/4 cup)
2 sprigs recao (A.K.A. culantro)
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp pinches cacao
1/2 tsp cumino
1 tsp oregano
6 Tbsp lime juice
1/4 cup vinegar (any kind)
1/4 cup tequila/white wine/champagne (any preferred alcohol)
1 cup pineapple juice
1 tsp sugar
For those who are going to market and not too sure on what to ask for"Aji"
is pronounced "ah-hee". Cut aji caballeros and aji dulce in half (keep
seeds for a hotter sauce). Sautee aji caballeros, aji dulce, 1/4 of the
onion and garlic in olive oil 2 minutes . Let cool. Add chile, garlic,
onion, cilantro, recao, salt, pepper, cacao, cumino, oregano, lime juice,
vinegar, alcohol, sugar and pineapple juice to blender until smooth. For a
thinner consistency add more lime juice or pineapple juice. Let sit at
least a week before using to blend flavors.
Store in glass bottle in fridge. Will keep for several weeks.
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