Spicy Pineapple Vinegar - Vinagre
This recipe guides you through making a vibrant, spicy pineapple vinegar. Pineapple rinds are simmered to extract a flavorful liquid, which is then combined with fresh aromatics like onion, garlic, oregano, and habanero peppers. The mixture infuses to create a unique, tangy, and spicy condiment perfect for marinades, dressings, or as a finishing touch.
Equipment
- 1 Large Knife For safely peeling pineapples.
- 1 Large Pot To comfortably boil pineapple rinds.
- 1 Large Glass Jar with Tight-Fitting Lid For infusion and storage.
- 1 Fine-Mesh Strainer To separate liquid from rinds and solids.
- 1 Cutting Board
Ingredients
Main
- 2 ripe pineapples
- 1/2 large Spanish onion thinly sliced
- 1 tablespoon smashed fresh oregano leaves
- 1 teaspoon black peppercorns
- 20 garlic cloves crushed
- 6 habanero peppers or chile peppers of choice stems removed, peppers coarsely chopped
- 1 tablespoon cider vinegar or as needed
- 1/2 teaspoon salt or as needed
Instructions
- Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving 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. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
- Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
- Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more 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.
Notes
Ensure pineapples are ripe for optimal sweetness and flavor in the vinegar base. When boiling the rinds, maintain a gentle simmer; aggressive boiling can extract unwanted bitterness. The initial cider vinegar addition helps kickstart the acidity, but adjust after tasting. For a cleaner product, consider straining the liquid through cheesecloth after the initial coarse strain. The 'Spicy Pineapple Vinegar' benefits significantly from resting; flavors meld and deepen over a few days. Experiment with different chile varieties for nuanced heat profiles, or add a hint of ginger for extra complexity.