Pineapple Vinagre, The Tutorial

One of my most requested recipes, and certainly one of the most indipensible is that of my Mami’s Pineapple Vinagre. There is never a time when it is missing from my refrigerator, and no dish that doesn’t benefit from a sprinkle of this miracle ingredient. Whether it be a bowl of soup, a pot of beans, roasted chicken, a plate of arroz con guandules, or even scrambled eggs, vinagre will give your food a sparkle that willl set your taste buds a-singing (I should set up a space for testimonials!). The ingredients

THE RECIPE

2 ripe pineapples

½ large Spanish onion, sliced thin (optional)

1 tablespoon smashed fresh oregano leaves

1 teaspoon black peppercorns

20 garlic cloves, crushed

6 Habanero peppers or chili pepper of your choice, stems cut off, peppers coarsely chopped

1 tablespoon cider vinegar, or as needed

½ teaspoon salt, or as needed

1 Cut the tops off the pineapples 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 in enough water to cover them.

Bring to a boil and boil until the pineapple peel is very tender, about 30 minutes. Top off with water if necessary to keep the rinds submerged.

2 Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and 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, re-cover the pineapple with water and boil for 20 minutes. Taste and add a little salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.