The Dominican hot sauce that livens up any dish with authentic island flavor!
Use Pisqueya as more than just a hot sauce! Much like Spanish sofrito or French mirepoix are the bases of many dishes, our sauces double as ingredients in your saucepan too!
Outside of the kitchen, enjoy our versatile sauces as a salsa, condiment, marinade or dip. You can even add Pisqueya to your cocktails to make a spicy michelada, or anything else that needs a twist!
Here are some recipes that will inspire you:
Medium Buzz Vegetable Rice
For the rice:
– drizzle of olive oil
– 1/2 cup basmati rice, rinsed
– 1 cup veg stock, reduced sodium
– 1/2 tbsp Pisqueya Adobo
For the rest:
– 1 bunch (about 2 cups) thin asparagus*, trimmed and cut into 1-inch pieces
– 1/2 cup peas, fresh or frozen
– 1/2 cup grated carrot
– 1/2 tbsp Medium Buzz Hot Sauce, or more/less to taste
– 1/2 tbsp Pisqueya Adobo
– 1/2 cup purple cabbage, chopped
– few tbsp chopped cilantro
– green onion, as much as you’d like
*If using thicker spears, cut into 1/2-inch pieces.
1- In a saucepan, bring rice to a boil, cover, and simmer for 15 minutes. Fluff it up with a fork and set aside.
2- In a sauté pan under medium heat, drizzle olive oil, add in your asparagus, Pisqueya Adobo, and Medium Buzz Hot Sauce. Sauté til tender, about 2-4 minutes. Stir in your peas for about a minute til thawed, add in the grated carrot, then toss in that rice. After about a minute you can turn off the heat and add in everything else! Simple.
Smoky Hot Sancocho de Habichuelas
-2 tbsp olive oil
-3 garlic cloves, crushed
-1/2 small yellow onion, chopped
-1/2 green bell pepper, chopped
-4 cup red kidney beans, boiled (or 2 15.5 oz cans)
-2 1/2 tsp Pisqueya Adobo
-1 tbsp Pisqueya smoky hot sauce, or more to taste
-1 tbsp tomato paste
-1 large yucca, peeled and cut into 1-inch pieces
-1/2 chayote, diced
-2 ears of corn, cut into 1-inch pieces
-1.5 cup squash or sweet potato, diced
-1 cup potato (from 1 medium), diced
-1 large semi-sweet plantain, peeled, halved, and sliced
-8 cup veg stock (or more/less for desired consistency)
-salt & pepper, to taste
-cilantro, chopped, for serving
In a large pot set over medium-low heat, heat your oil and stir in the garlic, onion, and bell
pepper. After about a minute, add your beans, Pisqueya Adobo, tomato paste and smoky hot
sauce. After a few stirs, add in the vegetable broth, yuca, and chayote and bring to a boil. With a
lid on, turn down the heat and simmer for about 35 minutes before adding in the rest of the
vegetables. Continue to simmer for another 10 minutes, or until potatoes are tender and the
sancocho has thickened. Serve with rice and/or salad.
Notes: Any root vegetable available to you is acceptable. You can use fresh vegetable stock or
create one using vegetable bouillon, just cut back in salt if needed. For a less sweetened broth,
replace ripe plantain with green. Enjoy!
Passion Fruit Adobo Hot Wings by @cookonyournerve
– 2 lb chicken wings, separated at the joints, tips discarded
– 2 tsp Pisqueya Adobo
– 1/3 cup All Purpose flour, for dredging
– 1 tbsp cornstarch
– Neutral oil, for frying
– 1/4 cup Pisqueya Spicy Sweet Hot Sauce, or more or less to taste
– 2 tbsp salted butter
In a medium bowl, whisk together your flour and cornstarch. Set aside. (Cornstarch adds extra crispiness).
With a paper towel, dry each wing thoroughly on both sides. Then season the wings with Pisqueya’s Adobo. Next, dip each one in the flour mixture. Shake off any excess flour.
Heat a pan filled with about 2 inches of oil. Fry the wings in batches, assuring that they have space between them to fry properly. Alternatively, preheat the oven to 425 degrees. Place wings on a baking sheet that has been sprayed with vegetable oil. Then spray the surface of each wing with vegetable oil so the tops brown. Bake for 40 minutes, or until golden brown and crispy.
In a small saucepan melt your butter and whisk in Pisqueya’s Spicy Sweet sauce. Transfer the sauce to a large bowl. Toss wings until well coated. Serve immediately. If you need to reheat them, air frying is a great option or just reheat them in the oven at 425 degrees for about 6-10 minutes. It’ll get crispy again, promise!
– Blue cheese or ranch dip
– More Pisqueya Spicy Sweet Sauce!
– Carrot sticks
– Celery sticks
– Radishes, or anything else in season
AVOCACO MANGO CEVICHE
Vegan By @plantbasedrd
– 2 Ataulfo mangos, peeled and diced
– 2 avocados, pit removed and cubed
– 1 cup cherry tomatoes, quartered
– 1 cup frozen or fresh corn
– 1/4 red onion, finely diced
– 1/2 cup cilantro, loosely packed and roughly chopped
– 1 Zest of one lime
– Juice of 2 small limes
– 1-2 tbsp maple syrup
– 1 tbsp Pisqueya Spicy Sweet Hot Sauce
– Salt & Pepper to taste
To a medium bowl, add your diced veggies and fruits. Add your zest, juice, syrup and hot sauce then sprinkle a pinch of salt and pepper over top. With a spatula, gently flip and toss your ceviche until fully combined. Allow your ceviche to sit for about 15 minutes refrigerated before serving to allow the flavors to mingle.
SHRIMP TACOS WITH PASSION FRUIT AIOLI BY CHEF ZEE
– 6 to 8 corn or flavour tortillas
– 1 Lb wild caught shrimp
– 2 cups of shredded cabbage
– 1/2 cup Spicy Sweet Pisqueya
– 1 cup pickled red onions
– 1 tbsp garlic powder
– 1 avocado mashed
– 1/2 tbsp kosher salt
– 1 cup mayo
– Juice of 1 large lime
– 1 tbsp black pepper
1. Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Sprinkle shrimp with the salt, pepper, garlic powder. Add lime juice and toss to coat evenly. Let rest while you prepare the passion fruit aioli.
2. Whisk mayo and Pisqueya Spicy Sweet for a passion fruit aioli and set aside.
3. Cook shrimp 2-3 minutes on each side.
4. Warm or fire grill the tortillas and assemble the tacos in this order: Avocado spread, cabbage, shrimp, onions then top generously with the aioli and more spicy sweet Pisqueya sauce if needed.
– 6 oz tomato juice
– 4 tablespoons balsamic vinegar
– 1 tablespoon Smoky Hot Pisqueya
– 2 limes
– 1 dash Chili-salt Blend (We use Tajin)
– 1 dash salt
– 1 dash pepper
– 1 celery stick
– 12 oz Presidente Pilsner Beer
1. Add chili-salt to a wide, shallow dish. Rub the rim of the glass with 1 fresh lime. Dip the glass into the chili-salt to create a chili-salt rimmed glass.
2. Add the juice of 1 lime into the glass, hot sauce, balsamic vinegar, salt & pepper. Mix to combine.
3. Fill the glass with ice and top with beer. Gently stir to combine keeping the carbonation in tact.
4. Enjoy immediately.
– 1 cup of olive oil
– 1 yellow onion, finely chopped
– 1 tablespoon of chopped or minced garlic
– 1 1/2 cups of lentils
– 3 stalks of celery, chopped
– 1 cup of whole tomatoes
– 2 whole carrots, peeled chopped
– 7 ripe plantains, boiled and soften
– 2 cups of shredded vegan cheese of choice
– 4 cups of vegetable broth
– 1 teaspoon or more salt
– 1 teaspoon of ground pepper
– 1 tablespoon Smoky Hot Pisqueya
1. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add onions; cook until soft, about 5 minutes. Stir in garlic and celery; cook until garlic is fragrant, about 1 minute more. Rinse the lentils and add to the onion mixture; pour the vegetable broth into the pot with the lentils and onions. Add carrots and can of whole tomatoes. Add the salt and pepper. Simmer gently until lentils are soft, about 1 hour. Add smoky hot pisqueya. Blend the lentils to create a puree and set aside to cool.
2. Heat oven to 350°F.
3. In bowl of food processor, puree ripe plantains (yellow) until smooth with 2-3 tablespoons of oil, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.
4. To assemble casserole, using spatula, evenly spread half pureed plantain mixture on bottom of prepared dish. Spread cooled lentil mixture evenly over plantain layer and sprinkle with cheese of choice. Top with remaining plantains, smoothing mixture evenly over lentils and again, sprinkling with cheese of choice. Bake until casserole is cooked through and cheese is melted and golden brown, about 30 minutes. Serve with salad and Pisqueya Smoky Hot sauce.
– 3/4 cup refried beans
– 1/2 cup fire roasted corn
– 1/2 cup cooked fajita vegetables
– 1/2 mashed avocado
– 1-2 tsp Pisqueya Smoky Hot Sauce
EASY REFRIED BEANS
– 1 can black beans, drained
– 4-5 cloves garlic, minced
– 2 tsp cumin
– 1/2 tsp coriander
– 1/2 cup vegetable broth
– Salt and pepper to taste
In a pan, add black beans and garlic and sauté until garlic is fragrant. Using the back of a cooking spoon or spatula, lightly mash beans until mostly mashed. Add vegetable broth and stir to combine, and bring to a low simmer to thicken. Stir and mash until beans are the consistency of refried beans.
CHILI LIME FIRE ROASTED CORN
– 1 cup frozen fire roasted corn
– Juice of half a small lime
– Sprinkle of chili lime seasoning
Reheat in microwave according to package. Squeeze fresh lime juice over top and sprinkle with chili lime seasoning.
PEPPERS & ONIONS
– 1 red pepper, sliced
– 1 red onion, sliced
– 3 cloves garlic, minced
Sauté peppers and onions until soft. Add garlic and sauté until fragrant.
To assemble the whole bowl, add in rice, corn, peppers and onions, then your refried beans. Top with mashed avocado and some Pisqueya hot sauce.
– 4 cups dry pinto or red kidney beans
– 1 tablespoon salt
– 1 bell pepper, chopped
– 1 tsp oregano
– 1/2 cup cilantro, chopped
– 1 tablespoon mashed garlic
– 1/2 green pepper, chopped
– 1 onion, cut into four parts
– 1 celery stalk
– 1 tablespoon of tomato paste
– 10 cubes pumpkin squash
– 1 tablespoon Pisqueya Smoky Hot
1. Soak the beans overnight to soften.
2. Remove the beans from soaking water and boil in fresh water until very soft (May take up to an hour).
3. Soft beans should have 2 inches of water on top (Add fresh water if necessary).
4. Stir in garlic, oregano, onion, celery, salt, pepper and bring water to a boil.
5. Add pumpkin squash
6. In a separate saucepan, mix tomato paste with 1 or 2 tablespoon of water to dissolve and then add to the beans.
7. Add cilantro and Pisqueya Smoky hot.
8. Cook until you achieve desired consistency.
9. Remove the chunks of onion and stray twigs from herbs.
PISQUEYA VEGAN TACOS
– 1 head of cauliflower (chopped into florets)
– 3 tablespoons olive oil
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/4-1/2 tsp cayenne pepper
– 1/8 tsp salt to taste
– 1 cup shredded radish
– 1/4 cup chopped cilantro leaves
– 1 cup chopped onions
– 1 cup chopped red and/or yellow peppers
– 1 cup guacamole or diced avocado
– Pisqueya Medium Buzz
– 6-9 soft corn tortillas
1. Pre-heat oven to 400 F.
2. Core the cauliflower and cut into small 1-inch florets. Do not include any stems.
3. Whisk together oil, chili powder, garlic powder, cumin, cayenne pepper, and salt, pour over cauliflower florets and toss to coat.
4. Spread out cauliflower evenly on a baking sheet and roast for 25-30 minutes on the center rack. The florets should roast until browned but still crispy-tender. Make sure to stir halfway through.
5. While your cauliflower roasts, chop/dice/shred your veggies and toppings.
6. Toast your tortillas in the oven or on a skillet, or serve them up as is if you like them soft.
7. Line up your tortillas, stuff them with your veggies/toppings and drizzle with Pisqueya.
*for a vegan sancocho, substitute meat for 2lbs of kidney beans.
– 4 garlic cloves, crushed with a pilon (mortar and pestle)
– 1/2 yellow onion, chopped
– 1/2 green bell pepper, chopped
– 1 teaspoon oregano
– 3 celery sticks
– 6 sprigs of cilantro
– 1 teaspoon salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
– 2 tablespoons Pisqueya Smoky Hot
– 1 quart water
– 1 cup vinegar
– 1 cup lemon juice
– 3 green plantains, peeled and sliced into 1-inch pieces
– 1 cassaya / yuca, peeled and sliced into 1-inch pieces
– 1 Kabocha Squash (auyama), peeled and sliced into 2-inch pieces
– 2 taro / yautia, peeled and sliced into 1-inch pieces
– 3 potatoes, peeled and sliced into 1-inch pieces
– 1 yam, peeled and sliced into 1-inch pieces
– 2 green bananas
– 2 carrots, peeled and sliced into 1 – pieces
– 1 whole hen (or chicken) cut into 10 – 12 pieces
– 1 lb of pork ribs cut into small pieces
1. Clean hen and ribs by submerging in vinegar and lemon. Cut and discard the excess fat and skin.
2. After submerging and cleaning the bird, set aside.
3. Heat the oil in a large pot over medium heat.
4. Add the meat and squash.
5. Season with garlic, onion, pepper, oregano, 2 celery sticks, salt and pepper
6. Cook over low heat until meat is tender.
7. Once the meat is tender, cover it in water.
8. Once the water evaporates, refill pot and continue to boil for an additional 10 minutes. Remove from heat and strain broth.
9. To the strained broth, add plantains, taro, cassava, carrots, potatoes and yam. Boil until soft and add additional water if necessary.
10. Add tender meat back into the boil.
11. Ten minutes before serving, add celery, cilantro and Pisqueya.
12. Serve with a side of white rice and avocado, accompanied with a bottle of Pisqueya.
PASSION FRUIT MARGARITA
2 oz Tequila
1 oz fresh Limon Juice
1/2 oz Agave
1 tbsp Spicy Sweet Pisqueya
In a cocktail shaker, mix together ice, limon juice, agave, Pisqueya and Tequila. Shake until well mixed.
Strain/Pour into glass
Garnish as desired