Finally! A use for the rind of those expensive fresh pineapples! From Daisy Cooks - "Vinagre -a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma- takes just about any dish to places it has never been before. I realize that if you don't know about vinagre, you could probably still live a full and happy life. But once you taste it, you'll be lost without it."
- 2 ripe pineapple
- 1⁄2 large Spanish onion, sliced thin
- 1 tablespoon minced fresh oregano leaves
- 1 teaspoon black peppercorns
- 20 garlic cloves, crushed
- 6 habanero peppers or 6 chili peppers, of your choice, stems cut off, coarsely chopped
- 1 tablespoon cider vinegar, as needed
- 1⁄2 teaspoon salt, as needed
- 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.
- Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid.
- 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.
I'm not sure I'd use this as a vinegar in most cases, because it doesn't have a very strong vinegar taste. However, it does taste like a spicy vegetable broth. Next time I'll add more vinegar, and try a different pepper. This time I used Thai bird chilies (what I had on hand), but I'd like to try a fresh jalapeno. I created a crock pot chicken recipe using this vinegar yesterday, and my family raved over it. I used this more as a base for the sauce than a vinegar. Delicious! Thanks for posting this recipe, SusieQusie!