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Spicy Pineapple Vinegar

Updated February 23, 2016
This image courtesy of Joseph DeLeo

References are made to vinagre—a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma—throughout this book. It takes just about any dish to places it has never been before. If you don’t know about vinagre, you could probably live a full and happy life, but once you taste it, you’ll be lost without it. My mother used to place the jar of vinagre in the sun, but I just pour the pineapple liquid over the vegetables while it’s still hot, which achieves the same thing—getting the vinagre off to a head start. It is probably easier to list the things you can’t use vinagre for. Try it over any rice dish, drizzled into soups and stews at the very end of cooking (pass some at the table, too), and anything grilled.

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low-fat, peanut free, soy free, tree nut free

Taste and Texturefruity, hot & spicy, tangy

Type of DishCondiments

Ingredients

  • 2 ripe pineapples
  • ½ large Spanish onion, thinly sliced
  • 1 tablespoon smashed fresh oregano leaves
  • 1 teaspoon black peppercorns
  • 20 garlic cloves, crushed
  • 6 habanero or chili peppers of your choice, stems removed and coarsely chopped
  • 1 tablespoon cider vinegar, or as needed
  • ½ teaspoon fine sea or kosher salt, or as needed

Instructions

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