How to Make Puerto Rican Pique - Easy Puerto Rican Recipe

Welcome to Jeff & Jo's Puerto Rican Kitchen, where we show you how to make easy, authentic Puerto Rican recipes. This is Day 1 of our special COVID-19 quarantine series, where we are putting out a new video, every day for 14 days to keep you company while you practice social distancing to slow the spread of the corona virus. Just because you are at home doesn't mean you need to be bored!
In this episode we are sharing a super spicy recipe - pique. Puerto Rican food is not generally spicy, but that does not mean that a lot of us don't like spicy food. In order to add spice to all of our traditional dishes, we prepare our own hot sauce, known as pique. This is a super easy recipe - add your favorite spicy peppers, vinegar and herbs to a covered container and voila! Get ready, things are about to get spicy in this quarantine cooking marathon!
Check out our blog with ingredients and step-by-step here: www.jeffandjop...
Ingredients:
Traditional pique:
Habanero peppers
Thai peppers (bird's eye)
Jalapeno peppers
Whole black peppercorns
Cilantro
Garlic cloves
1 cup vinegar
1 tbs salt
Pineapple pique:
Habanero peppers
Thai peppers (bird's eye)
Jalapeno peppers
Whole black peppercorns
Cilantro
Garlic cloves
1 cup vinegar
1 tbs salt
2 tbs pineapple juice

[@ninathomas6642]

Thank you! My grandmother used to have this available for the holidays

[@JeffandJosPuertoRicanKitchen]

That's great! It's so wonderful all the great memories that our grandmas bring to our lives!

[@carlyscott2990]

Thank you for making this video! My step mom passed away in 2004 and I’ve really missed her cooking..can make a few things but pique always eluded me! I saw her and her mom make this in Puerto Rico but I was too young to remember any of it

[@JeffandJosPuertoRicanKitchen]

Really hope this brings up some good memories.

[@allthecolors6900]

I love Puero Rican Pique. Never thought about making it myself. Thank you

[@theasshole7383]

Glad I found this channel. Going to make more Puerto Rican food. I can now expand my puerto rican food more

[@JeffandJosPuertoRicanKitchen]

So glad you found us as well! We are all about trying to make Puerto Rican food more popular and more accessible. So let us know if there is anything in particular you are looking for that we don't have yet :)

[@devinmunoz3424]

Use kosher salt next time. The iodine in the salt your using changes the colors of the vegetables over time. Makes for a better presentation

[@JeffandJosPuertoRicanKitchen]

Thanks for the tip, very helpful! I'll give that a shot next time.

[@hightrue8678]

Love it! I use recao leaf instead of cilantro and use criollo peppers the thin tiny peppers 🌶

[@JeffandJosPuertoRicanKitchen]

Sounds delicious! And yes, I think I know which peppers you are talking about. I know them as aji caballeros. Super spicy!! 🤣🤣🔥🔥

[@luzcasillas3906]

Certainly a wonderful recipe

[@JeffandJosPuertoRicanKitchen]

Thank you!!!

[@40083svene]

My Father used to make gallons and he would put pineapple skins

[@JeffandJosPuertoRicanKitchen]

Wow, that's a lot of pique! I bet it was amazing 😃

[@40083svene]

Yes he would grow his own peppers.

[@normacartagena7404]

YESS! my grandmother did the same. And after worth, she would put it on the roof of the house for a day to fermantate s she called it. She learn from her mom who was born in the late 18 hundreds. My gramother was born in 1914 so is a very old recipe. That pique was so hot that a tiny drop was enough.

[@mayrachanza425]

Omgggg is good with pineapple I LOVE ittt❤❤❤😂😂

[@esthercandelaria1565]

Muchas gracias! Muy bueno.

[@JeffandJosPuertoRicanKitchen]

Gracias a usted!

[@WingsOfDomesticViolence]

If you never tried it you must try Mango Pique,As a Spaniard I feel lost without it at the table.😂

[@JeffandJosPuertoRicanKitchen]

Mango pique??? Do you have a recipe?

[@marilynbatista2457]

Super .. thanks for sharing !!🥰

[@JeffandJosPuertoRicanKitchen]

You are welcome!!

[@berthacondes5422]

WOW..looks Good..Thank You..🌿😀 I plan to Try..

[@JeffandJosPuertoRicanKitchen]

Sounds great!!

[@oshbaaya]

Never had this without pineapple usually we have whole slices of the fruit in the jar. I am really happy you are making these videos

[@JeffandJosPuertoRicanKitchen]

You are so welcome!! Pineapple slices sounds like a great idea!

[@diavoloinc]

Very nice! I'm doing this today.

[@JeffandJosPuertoRicanKitchen]

👍🏼 Love it!!

[@DJRod91]

Im obviously subscribing. Looks 🔥

[@JeffandJosPuertoRicanKitchen]

Thank you so much!!

[@sydneydelarosa7472]

Yesss!!! I will make this week -- THANK YOU!!!!

[@JeffandJosPuertoRicanKitchen]

Sydney DelaRosa you are welcome! Enjoy!

[@moe2377]

Do you end up having to throw the bottle away at the end or we're you able to get the peppers a D stuff out so you could reuse? Or do they break down enough in the vinegar over time that they come out easily? Thanks for all the great videos.

[@longychongyrex5404]

Thanks!!

[@JeffandJosPuertoRicanKitchen]

You’re welcome!

[@evangelistapastoravickeype7916]

Young Man Puertoricans from The island Do not use Habanero or Jalapeño We use our " Ají Caballero " which is smaller in size but very Spicy, that bottle is way to small for all that stuff you put in ! Ayayayayyayayyyy who give you that recipe toooo much salt!! For that little bottle

[@jamiejames311]

¡Esa es su versión! ¿No le gusta? Siga scrolling... geez!!!

[@penelopepitstop13]

@ Jamie Mendoza, Hi. AGREED... TO EACH HIS OWN! Thank You. 🐶 PEACE! 🚭

[@kristinarivera8245]

Y cuando acá no se consiguen los ajíes caballeros inventamos con lo que hay! ✌🏽

[@whomareyouwith]

I'm glad I found you. Now to expand my root's. My Parent's died and I never got to learn fully my delicacies of foods we have. This pique couldn't ever be without in the household 😂 but, mom would leave the pineapple outside for a week? Or more to make her pique. Does you pineapple one taste the same without leaving it out? Curious to know. Ty

[@JeffandJosPuertoRicanKitchen]

Yay! So glad you found us too. That's awesome with how your mom made her pique! I haven't every tried to compare the "leave outside" vs not, so if you try it let us know how it turns out! Good luck!

[@jafo4u508]

My mom still tastes raw chicken to see if it needs more salt, just like all our moms did on the Island until they learned about botulism and salmonella. I like his simple, safe method. I definitely think a ripe pineapple just opened sounds like the ticket.

[@jonbong8547]

*look8ng for authentic Puerto Rican recipes to remind me of my family and heritage* "ooh, this channel looks interesting!" *toothpaste white guy walks into frame"

[@JeffandJosPuertoRicanKitchen]

Sorry that not all Puerto Ricans look the same.

[@evangelistapastoravickeype7916]

With that amount of ingredients you can make A Litter of Pique, listen you add one cup of vinegar a dash of salt the oregano twigs , 4 garlic cloves, 3 culantro o recao leaves, a dash of black crushed pepper, 2 cups of boiling water, half of can crushed pineapple, 1 1/2 cup pineapple sirup. Do not use jalapeños!!!! Puré 6 ají caballero and add 4 whole ají caballero for decoration

[@JeffandJosPuertoRicanKitchen]

Hi! Thanks so much for sharing your recipe with us! I'll definitely have to give it a try the next time I'm making Pique. The recipe in our video was developed based on my upbringing in Puerto Rico, as well as in consulting with Jo's family, who are also all from the Island. Everyone in Puerto Rico has their own way of making pique, so no surprise that we have different recipes. As to the ajies caballeros, I hear you on people using them very frequently. However, they are a very scarce pepper outside of the island, so I wanted to use something that was more accessible (also, using habaneros for pique was very common where I grew up) . But certainly, if you have caballeros go for it.

[@evangelistapastoravickeype7916]

Good choice in The Habanero pepper, but have in mind Habaneros are very spicy. In BTU measurements Habaneros are 3-4 times more intense. Also Making Pique is something that we call “Pique artesanal “ in other words the way Pique is made it has to look almost the same if is going to be sold. When you buy pique you will notice they will sell it in a Small rum bottle called “Caneca” it will look clear liquid, with whole garlic clove, visible culantro leaf ( whole ) black crushed pepper and oil plus the ingredients that you dont see like vinegar salt all this little stuff makes the Common Pique Puertorriqueño. Now when we alter the recipe (Which everyone do nowadays) then is not artesanal Pique, i am not arguing about your recipe i am giving you valuable information so when you do you videos you can talk about the true origins of your pique. Thank you for choosing one of our Puertorican products and share it with the world. Living in the US is hard to find a lot of the ingredients we use in PR, this is a good way for working around our recipes and still enjoy of them.

[@curlsbme]

My great-grandmother always used pineapple for her pique

[@JeffandJosPuertoRicanKitchen]

Thank you!!!

[@jiujit49]

Did pineapple make it a bit sweet at all? Ty love you guys

[@JeffandJosPuertoRicanKitchen]

Yes! Adds a delicious taste!

[@cc011076]

I was just gifted a jar of pique. What do I use it on?

[@jcjr.2140]

Tabasco peppers and olive oil is what I’d use. This seems like a twisted version of your own.

[@JeffandJosPuertoRicanKitchen]

Thanks for sharing how you do it. Definitely seems that everyone makes pique with their own little twist.

[@mejiasla45120]

Thank you for this recipe! Do you have any plans to do a Pernil? I can never get the skin crisp so I hope you do one in your upcoming videos! Thanks again!

[@JeffandJosPuertoRicanKitchen]

Luis Mejias you are welcome! No plans yet but we will let you know!

[@xaviernavy]

You should be baking your pernil uncovered at 300 degrees Fahrenheit for 30 minutes per pound, the last half hour, bump the heat to 400. The skin will crisp right up. Enjoy.

[@jonathanbragg3752]

I love your recipe and have a question…. Can I pressure can this pique for a longer shelf life?

[@JeffandJosPuertoRicanKitchen]

Umm - haven’t tried that so not sure

[@migdaliamig4403]

It's like pickling and shelf stable all ready so I would think that water bath canning for about 10 to 15min would be enough.

[@awa_iwa]

Pa, 🔥

[@JeffandJosPuertoRicanKitchen]

😋

[@awildagonzalez3636]

I use olive oil

[@JeffandJosPuertoRicanKitchen]

Interesting. Do you prefer olive oil flavor in general?

[@mr-vet]

Brave cutting the habaneros without gloves on.....I made some pique a couple of years ago--used apple cider vinegar (unfiltered).

[@JeffandJosPuertoRicanKitchen]

Nice! Did you enjoy the taste? Did it taste different?

[@RaquelHeavenlyDeligh]

Question why not blend it like a sofrito?

[@JeffandJosPuertoRicanKitchen]

You definitely could do that if you want to. I think traditionally people like to leave the peppers whole, so that it looks prettier in the clear bottles. But again, no practical reason why you couldn't. Give it a try and let us know how it turns out 😁

[@normacartagena7404]

The original recipe was done this way. My great-grandmother was born in the late 1800s and There was no blending method as we have now so that became the norm. Puerto Rican cuisine goes back to the African and Spaniard periods with the Taino roots, so the best part of our cuisine is that we try to keep it original as it was done at that point in time.

[@lou_mat8256]

Can you blend this

[@JeffandJosPuertoRicanKitchen]

Yes, but it may get even spicier

[@perrymartin1714]

My grandfather used to add bay leaf (hoja de laurel) in to his pique

[@JeffandJosPuertoRicanKitchen]

That sounds like a great variation!

[@hedrickcrespo7562]

The Bay leaf gives it a bitter taste. The taste changes. But if it's her taste, put hers on it.

[@perrymartin1714]

The taste does change but it doesn't taste bitter

[@9S3TH4]

What happens when you use it all? Dump it out and start over? I imagine it would be hard with such a skinny bottle neck.

[@JeffandJosPuertoRicanKitchen]

Keep adding more vinegar as you use it. It continues to pickle.

[@normacartagena7404]

@@JeffandJosPuertoRicanKitchen Or save a portion as" el pie" so you can start another pique. like you do with the mavi.

[@SolarizeYourLife]

You should have just put everything into a blend for those bottles...less time hand cutting it all up...

[@JeffandJosPuertoRicanKitchen]

Certainly less time but part of this recipe is making it look pretty in the bottle.

[@joseperaza6508]

Eso no es pique puertorriqueño

[@JeffandJosPuertoRicanKitchen]

Cómo es el pique puertorriqueño?

[@mitty2575]

I like habaneros, but they aren’t a typical Puerto Rican pepper🤔

[@JeffandJosPuertoRicanKitchen]

Hi! Glad you like them too! I think habaneros have become more and more common in Puerto Rico. We have seen a lot of piques that use them too. For example - Pike Boricua (Pique de Puerto Rico) www.amazon.com/dp/B06XYLJFNB/ref=cm_sw_r_cp_api_i_V1oLFbPVJFP34

[@JohnnyDGaming]

Actually Scotch bonnet are what I remember being used and I can see the confusion since they actually look very much alike... I can see this recipe being hotter than normal... but since I live in Texas and cant find Scotch bonnet peppers Habanero will do fine lol

[@Fight4freedom.]

Liked ✅subscribe ✅🇵🇷

[@JeffandJosPuertoRicanKitchen]

Thank you!!

[@KennyLauderdale]

Wait… He doesn’t look Puerto Rican. Next video.

[@10MinutesofGameplay]

Thats too much salt

[@coronellopez7908]

It's not hot sauce if it doesn't burn your tongue off!!😉

[@JeffandJosPuertoRicanKitchen]

C Lo Hahahaha

[@xander7738]

Un gringo haciendo pique de pr 😳

[@JeffandJosPuertoRicanKitchen]

No es gringo pero gracias por ver el video!

[@rutgers16]

Pineapple and chironja juice are the base. This is not pique