Pique de Caballero (Caballero Pepper Sauce)

Pique de Caballero


12 oz. white vinegar
4 whole cayenne peppers
4 garlic cloves (sliced in half)
10 peppercorns (cut in half)
4 ajíces caballero
4 tbsp. olive oil
5-6 cilantro sprigs with leaves
2 culantro
1 tsp. chives
Pinch orégano
Pinch salt



Cut the ajíces in half, add the garlic cloves sliced in half and fry them with the seeds in the olive oil on medium heat for 3-4 minutes.

Cool the ajies, garlic and olive oil. Place the vinegar, cilantro sprigs with leaves, culantro, chives, orégano and salt in a glass bottle along with the peppercorns. After the hot peppers with the olive oil have cooled, add them to the glass bottle. Let the sauce marinate for a day or so before using.



Tips. Wash your hands immediately after cutting the peppers. The hot ingredient inside the pepper will burn if you don’t wash your hands.


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