Maritza Abreu (she/ella) was born in New York City with deep roots in the rich soils of the Dominican Republic. Her parents – to whom she attributes her entrepreneurial spirit – migrated from the mountains of Jarabacoa to NYC in 1976. They worked tirelessly to open Puerto Viejo (old port), which soon became an extension of their animated family kitchen; where Brooklynites enjoyed the authentic flavors she had savored her entire childhood. Puerto Viejo was where her parents’ dream became reality and where Pisqueya [pees-kay-ya] was born. This hot sauce is the original recipe passed down for many years, through a line of family cooks. Made with island-grown Scotch Bonnet peppers for smoky sweetness and savory heat. Grilled or fried chicken, steak, Tacos, eggs (any style), fried rice, oysters, and Bloody Mary’s and micheladas.
TRY IT ON:
Rice bowls, quinoa, soups, stews, empanadas, tacos, beans and more. Much like a Latin sofrito or French mirepoix, this sauce also doubles as an ingredient in your saucepan.
INGREDIENTS:
Scotch bonnet peppers, jalapeño peppers, garlic, vinegar, water, kosher salt
HEAT LEVEL:
Medium
