Prepares: a 16-oz bottle
Preparation time: Thirty minutes
***Read NOTE at the bottom before starting***
1 2/3 cups water
4 to six ounces of pineapple rind and core
8 small red chilies (ajies caballeros)
4 garlic cloves in big slices
1 tb black pepper in whole grains, without crushing
1/2 tsp oregano leaves (dry)
1/8 tsp salt
16 oz glass bottle with a tight cover (1 pint)
1 glass bowl
1. Place the pineapple rinds and core in a glass bowl.
2. Heat water just to boiling and pour into the bowl.
3. Allow the pineapple mixture to ferment during at least 24 hours.
4. You can tell when the mixture has fermented by a tangy smell and taste.
5. Drop all ingredients included in (B) above into the 16 oz glass bottle.
6. Strain the pineapple mixture and pour into the bottle.
7. Cover the bottle tightly and ley it ferment for about five days.
8. After fermenting, keep in the refrigerator.
9. This pique is quite HOT and should be used sparingly.
10. Use at the table to enhance the taste of soups, beans, rice dishes
You may substite the ingredients in A for an easier recipe:
Pour 1 cup white cider vinegar and 2/3 cups pineapple juice into a glass bowl. Skip steps 1 and 2 and follow through the rest of the recipe above.
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