Puerto Rican Pique
Puerto Rican Pique
Ingredients
- 1/4 cup olive oil
- 3 1/4 cups white vinegar
- 1 tablespoon lime juice
- small bunch fresh oregano, with stem
- small bunch fresh cilantro, with stem
- 6 garlic cloves, smashed
- 2 serrano peppers, halved, seeds removed
- 1 jalapeno, halved, seeds removed
- 2 habanero pepper, halved, seeds removed
- 2 long hot pepper, halved, seeds removed (or aji hot red pepper, small chili peppers)
- 1 teaspoon allspice
- 1 teaspoon black peppercorns
- 1 tablespoon salt
Instructions
- 1
First, prep the hot peppers by cutting them in half lengthwise and carefully removing the seeds using a spoon. Rinse the peppers thoroughly and set them aside.
⏱️ 5 min
- 2
Smash the garlic cloves with the flat side of a knife until slightly crushed. Set them aside.
⏱️ 2 min
- 3
Gather your small bunch of fresh cilantro with its stem and a small bunch of fresh oregano with its stem. Ensure they are clean.
⏱️ 1 min
- 4
Measure out your white vinegar, olive oil, lime juice, salt, black peppercorns, and allspice, having them ready for assembly.
⏱️ 2 min
- 5
Grab your 1 liter (33 fl. oz.) glass bottle. Carefully add the ingredients into the bottle in the following order: salt, prepared hot peppers, smashed garlic cloves, fresh herbs (cilantro and oregano), black peppercorns, allspice, white vinegar, olive oil, and finally, the lime juice. Close the bottle tightly and shake it well to ensure all ingredients are thoroughly combined.
⏱️ 5 min
- 6
Let the pique sit at room temperature overnight before using it. This allows the flavors to meld and intensify.
⏱️ 720 min
Kitchen Tools
Nutrition Facts (per serving)
Puerto Rican Pique
- 1/4 cup olive oil
- 3 1/4 cups white vinegar
- 1 tablespoon lime juice
- small bunch fresh oregano, with stem
- small bunch fresh cilantro, with stem
- 6 garlic cloves, smashed
- 2 serrano peppers, halved, seeds removed
- 1 jalapeno, halved, seeds removed
- 2 habanero pepper, halved, seeds removed
- 2 long hot pepper, halved, seeds removed (or aji hot red pepper, small chili peppers)
- 1 teaspoon allspice
- 1 teaspoon black peppercorns
- 1 tablespoon salt
Instructions
- 1
First, prep the hot peppers by cutting them in half lengthwise and carefully removing the seeds using a spoon. Rinse the peppers thoroughly and set them aside.
⏱️ 5 min - 2
Smash the garlic cloves with the flat side of a knife until slightly crushed. Set them aside.
⏱️ 2 min - 3
Gather your small bunch of fresh cilantro with its stem and a small bunch of fresh oregano with its stem. Ensure they are clean.
⏱️ 1 min - 4
Measure out your white vinegar, olive oil, lime juice, salt, black peppercorns, and allspice, having them ready for assembly.
⏱️ 2 min - 5
Grab your 1 liter (33 fl. oz.) glass bottle. Carefully add the ingredients into the bottle in the following order: salt, prepared hot peppers, smashed garlic cloves, fresh herbs (cilantro and oregano), black peppercorns, allspice, white vinegar, olive oil, and finally, the lime juice. Close the bottle tightly and shake it well to ensure all ingredients are thoroughly combined.
⏱️ 5 min - 6
Let the pique sit at room temperature overnight before using it. This allows the flavors to meld and intensify.
⏱️ 720 min