The Aztec gentlemen combined tomatoes with hot peppers, ground pumpkin seeds, and used them mainly as a condiment served with turkey, venison, lobster, and fish.
Piqué is an interesting hot sauce. It’s a national basic food with a different version in every home. It’s one of those hot sauce recipes that defies any specific recipe because it can vary quite a bit.
In its simplest form, Piqué is a number of ingredients floating in vinegar. These ingredients, especially the chilies, infuse the vinegar with heat and flavor, which you can use to sprinkle on anything you desire.
The traditional chili used is Ají Caballero. Essentially, the larger ingredients are chopped, all placed into a container, covered with vinegar and other liquids, and then left to rest anywhere from 2 days to 2 weeks.
Piqué hot sauce is made to be splashed over almost any meal you serve. Spray a little over grilled meats or in soups or stews.
Add a little to sandwich meat or fresh or cooked vegetables, basically anywhere you want a bit of excitement.
Just make sure to follow proper safety procedures for bottling and packaging.
