This sauce is spicy, tangy, and deeply flavorful: filled with bright chiles and just the slightest hint of sweetness. You will want to incorporate it into all of your meals!
Pique Sauce [Vegan]
- 5 green jalapeño peppers
- 4 cups white vinegar
- 40 dried chile de arbol peppers
- 6 cloves garlic, peeled and left whole
- 2 tablespoons chopped onion
- 1/2 cup chopped carrots
- 1/4 cup rice vinegar
- 1/4 cup salt
- 1 teaspoon ground black pepper
- 1 serrano chile per bottle, stem removed
- Remove the stems from the jalapeño peppers, and cut halfway through the peppers, leaving them whole. Place the white vinegar in a large measuring cup or bowl, and add the scored peppers. Let them soak, covered, for 12 to 48 hours. Then discard the peppers or use them for another recipe.
- In a medium pot, combine the dried chiles, garlic cloves, onion, and carrot. Add a few cups of water until the vegetables are covered. Bring to a boil, then simmer for 10 minutes, until the carrots have softened. Pour the vegetables through a fine-mesh strainer, reserving the cooking liquid.
- Transfer the vegetables to a blender, then add the vinegar from the jalapeños, the rice vinegar, 1 cup of the vegetable cooking liquid, the salt, and pepper. Process until completely smooth and blended.
- Taste, and add vinegar or more cooking water if needed to reach the desired acidity. Pour the pique sauce into bottles for storage, and add one whole serrano chile to each bottle to soak. The sauce can be used immediately, but the flavor improves after a few days of rest. Try on all your favorite foods, and enjoy!