Pique (Puerto Rican Hot Sauce) - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, roughly chopped, divided
20 habanero peppers, halved
5 aji dulce peppers, halved
8 cloves garlic, chopped
1 cup pineapple juice
6 tablespoons lime juice
1/4 cup tequila
1/4 cup white vinegar
8 sprigs cilantro, chopped
2 sprigs culantro
1 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cacao powder
1/2 teaspoon ground cumin

Preparation

Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.