Use PISQUEYA on more occasions and dishes than you would with a typical hot sauce. You can even add to your own cooking as you start making your dishes – much like a sofrito delivers flavor in many recipes. Try it next time you use a Spanish sofrito or a French mirepoix of vegetables in your saucepan.
Here are some recipes that should inspire you:
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 jalapeño sauce
– 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 of olive oil
– 2 tablespoons of Pisqueya 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
– 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, 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.
2 oz of Tequila
1 oz of fresh Limon Juice
1/2 oz Agave
1 tbsp of 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