Peter Piper Pickled Pique

Peter Piper Pickled Pique

  • Difficulty: very easy
  • Print

Recommended by Brian


  • 1/2 cup Apple Cider Vinegar
  • 12 dried Peter Peppers or pepper of your choosing (chile arbol is a fine substitute)
  • 10 – 15 leaves of fresh Cilantro
  • 1/8 tsp Sea Salt
  • 12 whole black peppercorns
  • 4 cloves crushed garlic, using the back of a knife


  1. Prepare your peppers.
  2. Remove the stems of the Peppers.
  3. Combine the ingredients.
  4. Using a small funnel, combine Vinegar and all other ingredients into a container of your choosing. I like to use these 5oz NiceBottle Hot Sauce Bottles because they are reusable and of good quality.
  5. Package your flakes
  6. With all ingredients combined, cap using a small shaker top and shake. I like to let ingredients blend for a minimum of 24 hours before serving. Obviously, the longer the ingredients sit, the spicier your sauce will get. Keep refrigerated and top off with Apple Cider Vinegar whenever necessary.