Puerto Rican Pineapple Vinagre

½ ripe pineapple
6-10 Habanero peppers or assorted hot peppers, stems cut off and sliced
1 large Spanish onion, sliced
10 garlic cloves, half cut in half, the others lightly mashed
2 sprigs fresh oregano leaves, lightly pressed
½ tsp. salt (más o menos)
10 black peppercorns
¼ cup cider vinegar

Slice off the top and bottom of pineapple and then slice off the peel. Use the rind to make juice, boil in large pot with plenty of water to cover all the rind until the rind is very tender, about 30 minutes, more or less. Or buy diced fresh pineapples chuncks that will do instead of purchasing a whole pineapple. Yes, you can use store bought juice that doesn't have additives, just add water bring it to a boil.

While the rind is boiling, wash, peel and slice the onion and peppers (slice the peppers lengthwise), and use gloves to handle them. Peel the garlic, slice half the pieces lengthwise and slightly mash the rest (just put them in the pilón and hit with the maceta just a bit to break up the garlic.

Put the peppers, onions and garlic in a glass jar with a tight fitting lid, add the oregano sprig, salt and pepper corns. Strain the pineapple juice in the pot and pour in the jar half full, add the vinegar, and continue to fill the jar with juice. Put a slice of the rind in the jar too.

Let this sit in the counter for two weeks before using. You can refrigerate it after the two weeks if you like. This gets better as it sits.

* If there was not enough juice to fill the jar, add more water to the rinds and boil again for another 25 minutes or so. In Puerto Rico the preferred pepper is ají caballero, but that's hard to find in the states, substitute with Habaneros or Jalapeños.