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Heavenly Pineapple Vinegar

June 17, 2010

One of the important lessons you take away from a study of cuisines around the world is just how much we all have in common. Pineapple vinegar is one of these commonalities. So many countries have a version of this marvelous condiment.

You can really personalize pineapple vinegar according to your taste and tradition. Some people like to make it with sugar and allow it to ferment for a few days. Some make it with a lot of chiles. Use any type of chile you like, as hot as you like. I like to bring the warmth not the fire with my pineapple vinegar, so I use just one jalapeno chile. My recipe tastes great the minute I mix it up. It continues to improve in flavor as all the ingredients mingle in a glass jar forĀ  a couple of days.

For this recipe, I used the pineapple rind left over from yesterday’s fruit salad. I always use organic produce, when I can find it.

Rind of 1 large pineapple
1/2 cup apple cider
12 garlic cloves, smashed and sliced
1 jalapeno pepper, seeded and diced
1 large Vidalia onion, thinly sliced
1 tablespoon dried oregano
1 cup fresh parsley, chopped ( I love curly!)
1 cup fresh cilantro, chopped
1 tablespoon freshly ground pepper
1 tablespoon sea salt

Place the pineapple rinds in a pot, cover with water and simmer for 30 minutes. Remove the rinds and pour the pineapple water into a large mixing bowl. Add the remaining ingredients and adjust the seasonings to your taste. Pour into a large glass container with a lid and store in the refrigerator.

You can use pineapple vinegar on so many dishes including meat, vegetables, salads, and fruit. Try it on the fruit salad in place of the rum.

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