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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle. | 2. Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your Pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of the bottle. Insert peppers (or peppers strips) into the bottle. | 3. Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If your bottle has a shaker top, snap it back into place, add the lid and set out on the counter for two days. After two days, store your Pique in the refrigerator. | 4. You can top off with vinegar when it starts getting low with more vinegar. When the peppers start losing their punch, use a chopstick to remove the peppers and start over! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cider vinegar	1	cup		50.19	2.2227	0.0	0.0
pepper jalapeno	12	long		-	-	-	-
garlic clove	4 -6		peeled cut	-	-	-	-
black peppercorn	12			-	-	-	-
kosher salt	1/4	teaspoon		-	-	-	-
bay leaf	1/2			-	-	-	-
cilantro	3	stems		-	-	-	-
lime juice	1 -2			0.0	0.0	0.0	0.0
cumin seed			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.