- 2 tablespoons olive oil
- 1 onion, roughly chopped, divided
- 20 habanero peppers, halved
- 5 aji dulce peppers, halved
- 8 cloves garlic, chopped
- 1 cup pineapple juice
- 6 tablespoons lime juice
- 1/4 cup tequila
- 1/4 cup white vinegar
- 8 sprigs cilantro, chopped
- 2 sprigs culantro
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cacao powder
- 1/2 teaspoon ground cumin
- Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
- Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.
07/23/2019
recipepes.com
pique (puerto rican hot sauce), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
