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Daisy Cooks Spicy Pinepple Vinegar
Posted By: Sherry In Response To: Daisy Cooks Seafood and Angel Hair Pasta (Hank)
Date: Friday, December 30, 2005 at 8:49 p.m.
In Response To: Daisy Cooks Seafood and Angel Hair Pasta (Hank)
Refrences are made to vinegre- a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma--throughout this book.
Cut the tops off pineapple and discard.
With a big knife, cut the side rinds and cut as little pineapple meat off as you can.
Put the pineapple rinds in a big pot, and cover them with water.
Boil till rind is tender, about 30 minutes.
Add water to keep rind coverd, thru cooking time.
Meanwhile, put the oregano, garlic, peppercorns, onions, peppers,and vinegar in a large jar with a tight fitting lid.
Strain the pineapple liquid over the mixture in the jar, andif there is not enough liquid, boil the pineapple in more water for 20 minutes.
Taste and salt and adds vinegar if needed.You can use soon as it cools.
But will be better if, let set 1 day, then refrigerate..
Spicy Pineapple Vinegar Recipe
2 fully ripe pineapples
1/2 large sweet spanish onion, thickly sliced
1 tablespoon smashed oregano leaves
1 teaspoon peppercorns
20 garlic cloves, crushed
6 habaenro peppers or chili peppers of your choice, stems removed and coarsley chopped
1 tablespoon cider vinegar
1/2 teaspoon kosher or sea salt to taste
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