THE RILEY/LAND COLLECTION
In my never-ending quest to source new flavors of hot sauce, I came across Pisqueya. Let me tell you their story:
Picture it: Brooklyn, 1986. Cristina and Eduardo Abreu opened what would become a beloved bistro and staple of the Crown Heights Brooklyn community. Their Dominican cuisine created a legion of followers. There, they cooked up their first batches of the hot sauces that would become Pisqueya. After 22 years in business, the restaurant burned in 2008. As Cristina and Eduardo's daughter, Maritza, realized how much the community missed her family's business, she decided to start making the hot sauces and selling them, allowing people to bring those wonderful flavors into their own homes.
The original recipe, made with six natural ingredients including the Dominican Scotch Bonnet Pepper known for its smoky sweetness, and delicious heat. Ingredients: scotch bonnet peppers, jalapeño peppers, garlic, vinegar, water, kosher salt