This recipe comes to us from our friend Susan, who requested it from the PBS Show A La Carte/Daisy Cooks!
- 2 ripe pineapples
- ½ large Spanish onion, sliced thin
- 1 tablespoon smashed fresh oregano leaves
- 1 teaspoon black peppercorns
- 20 garlic cloves, crushed
- 6 Habanero or Scotch bonnet peppers, stems cut off, peppers coarsely chopped
- 1 tablespoon cider vinegar, or as needed
- ½ teaspoon salt, or as needed
1. Cut the tops off the pineapples. With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds-not tops-in a pot large enough to hold them comfortably and pour in enough water to cover them. Bring to a boil and boil until the pineapple peel is very tender, about 30 minutes.
2. Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero, vinegar, and salt in a large jar with a tight-fitting lid.
3. Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes. Taste and add a little 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.