Pique de Vinagre y Ajíes Bravos (Bird Pepper Vinegar Pique)

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Pique de Vinagre y Ajíes Bravos (Bird Pepper Vinegar Pique)
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Here is a classic pique recipe from Puerto Rico. As usual, the longer 
the chiles steep, the hotter the sauce will be. It should be stored in a
bottle with a sprinkler cap so the amount of sauce can be controlled as
it is sprinkled over grilled fish, poultry, or even into salads. Note:
This recipe requires advance preparation.


Ingredients


1 cup cider vinegar
10 to 20 “bird peppers” (chiltepíns), or any small, hot chile, fresh or dry
4 cloves garlic, halved
10 whole peppercorns
1/8 teaspoon salt
1 sprig fresh oregano, cilantro, or mint (optional)


Instructions


Combine all ingredients in a glass jar and allow to steep in the 
refigerator for at least 24 hours to blend the flavors.
Servings
1 cup
Servings
1 cup
Pique de Vinagre y Ajíes Bravos (Bird Pepper Vinegar Pique)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here is a classic pique recipe from Puerto Rico. As usual, the longer 
the chiles steep, the hotter the sauce will be. It should be stored in a
bottle with a sprinkler cap so the amount of sauce can be controlled as
it is sprinkled over grilled fish, poultry, or even into salads. Note:
This recipe requires advance preparation.


Ingredients


1 cup cider vinegar
10 to 20 “bird peppers” (chiltepíns), or any small, hot chile, fresh or dry
4 cloves garlic, halved
10 whole peppercorns
1/8 teaspoon salt
1 sprig fresh oregano, cilantro, or mint (optional)


Instructions


Combine all ingredients in a glass jar and allow to steep in the 
refigerator for at least 24 hours to blend the flavors.
Servings
1 cup
Servings
1 cup
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