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