Use PISQUEYA on more occasions and dishes than you would with a typical hot sauce.
It’s natural pepper flavor, balanced with garlic and little bit of salt, enhances the flavor of anything and everything.
Try both PISQUEYA Sauces on:
– Beans & Greens
– Eggs – Any Way
– Mac & Cheese
– Fish and Oysters
– Hummus, Dips, Guac
– Rice, Grains & Quinoa
– Bloody Marys
– Tequila Drinks
– Tofu Dishes
– All Meats
– Yuca & Potato Fries
– All Kinds of Pizza
– Soups & Stews
– Mango Curries
– Sweet Potato Chips
– Vegetables – Any Way
– Anything that needs a kick!
You can even use PISQUEYA Hot or Mild as you start cooking your own dishes – much like a sofrito delivers flavor in many recipes.
Try it the next time you use a Spanish sofrito or French mirepoix of vegetables in your saucepan.
Whether you do pepper-onion-garlic or carrot-celery-onion, either PISQUEYA sauce will improve your dish’s overall flavor profile, by a mile.
Here are some recipes that should inspire you:
PisqUEyA SmAshEd POtAtOEs
Serves or Makes 6
2 lbs baby potatoes (yukon gold), scrubbed
2 tbsp butter or vegan butter
1 tbsp Pisqueya
1 tbsp honey
Salt and freshly ground black pepper
Mix butter, Pisqueya jalapeño sauce and honey until combined.
Set aside until ready to use.
Add potatoes to a large pot and cover with cold water by about 1-inch.
Add 1 tablespoon of kosher salt and set over high heat. When it reaches a boil, turn down to a simmer and cook for about 20 minutes, or until potatoes are fork tender.
Drain and let cool slightly.
Preheat the oven to 450˚F.
When the potatoes are cool, brush a sheet pan with half of the Pisqueya mix and add the potatoes.
Smash with the back of a fork, a drinking glass or a potato masher.
Season with salt and pepper and brush with remaining mix.
Roast for about 10-15 minutes or until golden brown.
Optional: Drizzle our scotch bonnet hot sauce on top for an extra kick.