Appetizer: United States – Northern Mariana Islands (Pacific Island United States Territories) – Pika Donne

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 10 fresh local hot peppers (bird's eye chilies or similar), about 1.6 oz (45 g)
- 3 cloves garlic, about 0.3 oz (9 g)
- 1 small red onion or shallot, about 3 oz (85 g)
- 1/4 cup (60 ml) white vinegar or cane vinegar
- 1 tbsp (15 ml) soy sauce (optional; use instead of citrus if preferred)
- 1 tbsp (15 ml) fresh lemon juice or calamansi juice (optional; use instead of soy sauce if preferred)
- 1/2 tsp (2.5 g) granulated sugar
- 1/2 tsp (3 g) kosher salt, or to taste
- 2 tbsp (30 ml) vegetable oil (neutral oil) — helps mellow and carry heat
- 2 tbsp (30 ml) water, more as needed to adjust consistency
- 2 tbsp (6 g) fresh cilantro, chopped (optional)
- 1 scallion, thinly sliced (for garnish, optional)
- Gloves for handling peppers (recommended)

Instructions

Short Description:
A bright, vinegary spicy pepper sauce from the Northern Mariana Islands used as a dipping sauce or condiment, made with local hot peppers, garlic, onion, and a touch of soy or citrus for depth. It is bright, tangy, and intentionally fiery, served with grilled meats, fish, or fried snacks.

Regional Notes:
This Northern Mariana Islands version emphasizes locally available hot peppers (often small bird's-eye types) blended with cane or white vinegar and finished with either a splash of soy sauce or fresh citrus (calamansi or lemon), a balance typical of island taste. The mortar-and-pestle or coarse-blend texture and the vinegar-forward profile distinguish Pika Donne from milder continental chili sauces.

1. Put on gloves and trim stems from the hot peppers. If you prefer less heat, split peppers and remove some or all seeds and inner membranes; discard seeds and membranes.
2. Roughly chop the peppers, garlic, and onion/shallot so they process evenly. Measure out vinegar and your choice of soy sauce OR lemon/calamansi juice (use one option, not both, depending on the flavor profile you want).
3. Traditional method: place chopped peppers, garlic, and onion in a mortar and pestle. Add salt and sugar and pound until you reach a coarse paste, then stir in vinegar, oil, and your chosen soy or citrus until combined. Add water a tablespoon at a time if too thick.
4. Blender/food-processor method: combine chopped peppers, garlic, onion, salt, and sugar in a small blender or mini food processor. Pulse to a coarse texture (do not overblend unless you want a smooth sauce). Transfer to a bowl and stir in vinegar, oil, and your chosen soy or citrus; add water as needed to loosen to a saucy consistency.
5. Taste and adjust: add extra salt, sugar, or vinegar/citrus to balance heat and acidity. If using soy sauce, reduce additional salt. If sauce is too sharp, a bit more oil or a pinch more sugar will mellow it.
6. Stir in chopped cilantro if using. Transfer Pika Donne to a clean jar, top with a thin film of oil to help preserve (optional), and seal.
7. Let the sauce rest in the refrigerator at least 1 hour (overnight preferred) to let flavors meld. Serve chilled or at room temperature as a dipping sauce or condiment with grilled meats, fish, fried snacks, or rice.
8. Store refrigerated in a sealed jar for up to 2 weeks; always use a clean spoon to serve.