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Last fall I was on Curacao, where I was introduced to the delicious Antillean cuisine! And I can tell you: they love a little spicy there. During the cooking workshop of Helmi (Caribbean Spice Girl) I learned how to make one of the most popular sauces of the island, pika. Pika is a kind of raw sambal, which is eaten with almost everything on Curacao. And it is really very, very spicy. For me too spicy to eat as a real sauce (because sometimes they do that on Curacao, but it is a delicious ingredient to add to mayonnaise for example. Today I am sharing this recipe for pika sauce with you!

Recipe

Pika sauce

Pika sauce is a popular spicy sauce from Curaçao made from Madame Jeanette peppers, onion and garlic. It gives dishes such as polenta fries or baked potatoes an extra kick. Mix it with some mayonnaise for a delicious creamy sauce with a raw sambal flavor!

Course	Side dish
Kitchen	Antillean
Servings	1 jar

Preparation time

Preparation time	10 min
Total	10 min

Ingredients

40 grams of Madame Jeanette pepper
300 grams onion, chopped
2 cloves of garlic
1 teaspoon dijon mustard
100 ml white vinegar
50 ml water

How to make pika sauce.

Remove the seeds from the Madam Jeanette. Cut fine (then wash your hands and don't touch your nose, mouth or eyes!)
Chop the onion and remove the skin from the garlic.
Put all the ingredients in one food machine Or food processor and chop fine. It can stay a bit coarse, so don't blend for too long.

Food Processors & Kitchen Machines

Cutting boards

Kitchen Knives

Jam jar

Pika sauce

Preparation time

Ingredients

How to make pika sauce.

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