Pique portoricain

Prepare the chillies

Wash and dry the hot chillies, then prick each one a few times with a knife so the vinegar can get inside. Wear gloves if your skin is sensitive to chillies.

• 10–15 hot chillies

✅ C'est prêt quand : each chilli has several small knife pricks

Fill the bottle

Use a clean glass bottle or jar of at least 1 litre (1 quart) so it comfortably holds all the solids plus the vinegar. Push in the pricked chillies, ají dulce, garlic, onion, peppercorns, oregano, pineapple peel and salt.

• 10–15 hot chillies
• 6 ají dulce
• 6 garlic cloves
• ½ onion
• 1 tsp peppercorns
• 1 tsp oregano
• 1 strip pineapple peel
• 1 tsp salt

✅ C'est prêt quand : jar is packed with solids but has room left for the vinegar

Add the vinegar

Pour the vinegar into the jar until it completely covers all the solids, then seal tightly.

• 500 ml vinegar

✅ C'est prêt quand : vinegar fully covers the solids and the lid is sealed

Infuse

Leave the sealed jar in a cool, dark place for 1 to 2 weeks, shaking it every couple of days. The longer it rests, the hotter and more flavourful it becomes.

✅ C'est prêt quand : the vinegar turns deep red and smells strongly of chilli

Use

Splash a few drops over rice and beans, soups, fried foods or stews. Top up the jar with more vinegar as you use it up.

• a few drops pique (from step 3)