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"I was not made to be subtle..."

Puerto Rican Pique!

Puerto Rican Pique!

Hiiiiii friends!

You guys probably know by now that I am obsessed with spicy food. Like, when I die bury me with at least 6 bottles of hot sauce, honestly. So when I went to Vejigantes (a Puerto Rican restaurant in Boston) and tasted a brand new type of hot sauce that I had never seen never mind tasted before, I knew I had to try to recreate it.

Okay so here, listen.. this is how our love story started. The waiter brought over our appetizers and asked if we wanted some hot sauce, and of course I said hell yes. My friend and I go back to our convo, tasting our apps and the waiter comes back with an oil dispenser type of bottle filled with liquid and peppers. I literally had to stop my friend in the middle of her sentence like "wait, omg what is this?!"

Anyways, to make a long story short.. I tried it on my empanada, and my chicharrón, and my rice, and if I could have just put a straw in it and drank it, I would have! It is sooooo good, so spicy, so tangy. I looooove it..... as you can see below.

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The hot sauce seemed pretty simple to recreate and I think I did a pretty good job for my first time. As you guys know, I'm a "dash of this", "sprinkle of that" type of chef so I kinda don't have many exact number on the ingredients and this is definitely a “to your preference” recipe but I'll try my best. Here goes!

Puerto Rican Pique

Serrano peppers (I used 3, cut in half)

Cherry peppers (I used 3, quartered)

5-6 cloves of Garlic

White Vinegar

Apple Cider Vinegar

Crushed pepper

Dash of Salt

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1. Find a big glass bottle that has a tight cover. Remove the stems and cut your peppers in half or quarter depending on how big the bottle top is. Put as many or as little as you want depending on how hot you want it. Mine was nice and spicy with 3 serrano and 3 cherry peppers. (I guess you could remove some of the seeds if you don't want it to hot)

2. Add the peppers, garlic cloves, cracked salt & pepper to the bottle.

3. Fill the bottle 3/4 of the way with white vinegar and 1/4 of the way with apple cider vinegar.

4. Give it a good shake and leave the bottle on the counter to let the flavors marry (royal wedding lolzzzz)

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I left my pique to sit for a few days before trying it out. The longer you leave it, the more flavor it will have. It starts out as a clear liquid with just a little hit of color (from the apple cider vinegar) and over time will get more golden yellow. I read some posts online that say the mixture lasts forever so don't feel like you need to rush to use it. Once you get a little low, you can fill it back up with more vinegar. The peppers will eventually lose their kick so you may wanna start fresh after filling it once or twice.

I loveeee the flavor of this. It is nothing like your regular Red Hot or Texas Pete's. The vinegar adds such a nice tangy kick to it. This is the perfect time of year to make this because I think it would be delishhhh with some summer foods. Like different types of salads (pasta or garden) or marinating some meats before throwing them on the grill. I've used it already in some pico de gallo which was really good, and on my pizza which is a GAME CHANGER.

I hope you guys enjoy! This pique is a super simple way to kick up your food and you know I am allll about the kicking baby! If you make this please send me pics and tell me about all the yummy and delicious things you use it on! Until next time, stay spicy bitchesss!

Noted, Nina

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