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:
*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.
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.