Tobasco Puerto Rican

By jdelrio

Ingredients

• (A)
• 1 cup white cider vinegar
• 2/3 cups pineapple juice
• (B)
• 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
• (C)
• 16 oz glass bottle with a tight cover (1 pint)
• 1 glass bowl

Preparation

Step 1

(A)
1. Place the pineapple juice in a glass bowl.
2. Pour vinegar 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.

(B)
5. Drop all ingredients included in (B) above into the 16 oz glass bottle.
6. Cover the bottle tightly and ley it ferment for about five days.
7. After fermenting, keep in the refrigerator.
8. This pique is quite HOT and should be used sparingly.
9. Use at the table to enhance the taste of soups, beans, rice dishes