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.)