Mi Madre Pique
12 oz. white vinegar
1 cup of distilled water
1 cup ajíes caballeros (Puerto Rican hot peppers)
4 cloves of garlic, peeled
2 bay leaves large or 4 small 1 teaspoon peppercorns
1/4 cup olive oil
1 teaspoon ground oregano
1/2 cup diced fresh pineapple,
optional Salt to taste
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.
0 comments Monday 07 Mar 2016 | Porl | Foodie, Recipe