Vinagre - Spicy Pineapple Vinegar

Vinagre - Spicy Pineapple Vinegar Recipe

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Cat Ireland

By
@GyrlSmylee

I love to watch PBS, Daisy Cooks. She is from Puerto Rico, and makes all of her favorite comfort food recipes, and I can't pass up trying them out. The funnest part of her shows is when she tries her food and it is soooo yummy she has to dance! She plays music of Puerto Rico, tells stories of her family, and about Puerto Rico. She makes me want to visit Puerto Rico, and I don't fly!! This recipe is pronounced "vee-nah-greh" as your trill your tongue on the last syllable. Next time I make this I will add more spice, I like it spicy!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6 Friends
Prep:
1 Hr
Cook:
50 Min

Ingredients

  • 2
    ripe pineapples
  • 1/2 large
    spanish onion, thinly sliced, yellow onion is good too.
  • 1 Tbsp
    smashed fresh oregano leaves
  • 1 tsp
    black peppercorns, whole
  • 20 clove
    garlic, crushed with a knife or a press.
  • 6
    habanero peppers, fresh, or chili peppers of your choice; stem’s removed & coarsely chopped.
  • 1 Tbsp
    cider vinager or more as needed.
  • 1/2 tsp
    fine sea salt or kosher, or more if needed.

How to Make Vinagre - Spicy Pineapple Vinegar

Step-by-Step

  1. Cut the tops off the pineapple and discard them. With a big knife cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour enough water to cover them. Bring to a boil and cook until the peel is very tender, about 30 minutes. Add water if necessary to keep the rinds submerged.
  2. Meanwhile, put the onion, peppercorns, garlic, peppers, vinegar & salt in a large jar with a tight fitting lid.
  3. Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, cover the pineapple with water again and boil for 20 minutes. Taste and add salt and vinegar, more if you need it.
  4. You can use it as soon as it is cooled, but it will get better as it sits. Keep at room temperature 1 day, then refrigerate.
  5. Vinagre can be used on anything. Over rice dishes, with soup, added to stew at the end of cooking, at the table with any dish, and on anything grilled. The spicier the better. Buen proveche!! Enjoy your meal!

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