Pisqueya Hot and Smoky Hot Sauce

The earthy, smoky-sweet scotch bonnet pepper is relatively difficult to find in the U.S. and this bright red sauce features the pepper’s flavor at the forefront. This classic Dominican extra-hot sauce isn’t for the faint of heart though—the heat is instant and lingering—but you’ll get that distinct vegetal-smokey, yet fruity scotch bonnet flavor. Scotch bonnets are used all over the Caribbean, and there really isn’t a satisfying sub for them. For those that want to be transported to the tropics, in search of the true flavors, this pepper is a big part of that. Jalapeños are incorporated here too to balance out the intensity, and make it much more palatable than many hyper-spicy hot sauces out there. Most are all about cramming in heat with no attention to flavor, while this one is complex and delicious.

Ingredients

Ingredients: Scotch bonnet peppers, jalapeño peppers, garlic, vinegar, water, kosher salt
Specifications

Net Volume: 5 fluid ounces
Place of Origin: USA
How to use

In 1986, this first batches of Pisquaya hot sauce were concocted in Brooklyn, NY from a generations-old recipe used in a family restaurant serving authentic Dominican fare.

This restaurant was owned by Pisqueya founder Maritza Abreu’s parents. after losing the restaurant in a fire and spending some time in the Dominican Republic afterwards, Maritza made it her mission to share her family’s beloved sauce beyond the restaurant—handcrafting each with high-quality ingredients, including peppers sourced directly from Dominican Republic farms.

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HOW TO USE

Use anywhere you want a big hit of spicy goodness, with a complex vegetal-smokey-fruity pepper flavor. We love using it to punch up fatty meats like pork shoulder and beef chuck or fried foods like fries, tostones, fritters and more. We especially love it in our Black-Eyed Pea Fritters (the scotch bonnet pairs well with the nutty pea flavor) and our Mexican Beef and Tomatillo Stew. It also adds a welcome kick to guacamoles and salsas or anything rich and cheesy—the heat cuts the richness and wakes up your palate, but the flavor of the chiles also works really well with creamy, melty cheeses.