Pique
By Bryan RoofPublished on August 30, 2025
Time
10 minutes, plus 12 hours infusing
Yield
Makes about 2 cups
Ingredients
1½ ounces Thai chiles, stemmed4 garlic cloves, peeled and halved lengthwise5 sprigs fresh oregano (¼ ounce)2 teaspoons table salt 2 teaspoons peppercorns 2 cups distilled white vinegar, plus extra as needed
Before You Begin
Pique is a spicy seasoned vinegar from Puerto Rico; we like serving ours with Alcapurrias or other rich foods.
Instructions
- Combine 1½ ounces stemmed fresh Thai chiles, 4 garlic cloves (peeled and halved lengthwise), 5 sprigs oregano, 2 teaspoons table salt, and 2 teaspoons peppercorns in 16-ounce bottle with tight-fitting cap. Using funnel, pour 2 cups distilled white vinegar over chiles mixture to cover, adding extra vinegar as needed. Cover bottle and let sit at room temperature for at least 12 hours. Serve. (Pique can be refrigerated for up to 1 month; flavor will continue to mature over time.)
Time
10 minutes, plus 12 hours infusingYield
Makes about 2 cupsIngredients
1½ ounces Thai chiles, stemmed
4 garlic cloves, peeled and halved lengthwise
5 sprigs fresh oregano (¼ ounce)
2 teaspoons table salt
2 teaspoons peppercorns
2 cups distilled white vinegar, plus extra as needed
Ingredients
1½ ounces Thai chiles, stemmed
4 garlic cloves, peeled and halved lengthwise
5 sprigs fresh oregano (¼ ounce)
2 teaspoons table salt
2 teaspoons peppercorns
2 cups distilled white vinegar, plus extra as needed
Ingredients
1½ ounces Thai chiles, stemmed
4 garlic cloves, peeled and halved lengthwise
5 sprigs fresh oregano (¼ ounce)
2 teaspoons table salt
2 teaspoons peppercorns
2 cups distilled white vinegar, plus extra as needed
Why This Recipe Works
Pique is a Puerto Rican table condiment that packs heat and acidity. Steeping a mixture of Thai chiles, garlic, oregano, and peppercorns in vinegar for at least 12 hours allows the chiles’ heat and aromatics to permeate the vinegar. The result is a bold, tangy seasoning that cuts through rich fried foods such as alcapurrias.
Before You Begin
Pique is a spicy seasoned vinegar from Puerto Rico; we like serving ours with Alcapurrias or other rich foods.
Instructions
- Combine 1½ ounces stemmed fresh Thai chiles, 4 garlic cloves (peeled and halved lengthwise), 5 sprigs oregano, 2 teaspoons table salt, and 2 teaspoons peppercorns in 16-ounce bottle with tight-fitting cap. Using funnel, pour 2 cups distilled white vinegar over chiles mixture to cover, adding extra vinegar as needed. Cover bottle and let sit at room temperature for at least 12 hours. Serve. (Pique can be refrigerated for up to 1 month; flavor will continue to mature over time.)
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