Spicy Pineapple Vinegar Vinagre Food

HOMEMADE PINEAPPLE VINEGAR (VINAGRE DE PINA)

Steps:

• Wash jar and lid well.
• Add water and brown sugar to jar. Stir well to dissolve sugar.
• Add pineapple peel and trimmings. Stir well.
• Cover jar with plastic wrap then seal with lid.
• Set aside in warm, dark place for 4-6 weeks. DO NOT SHAKE.
• The liquid may turn murky and brown, but the solids will settle and the color will clear.
• When the liquid is clear, strain out the solids by pouring the liquid through several layers of cheesecloth.
• Store vinegar in a clean bottle, away from light.
• NOTE: During storage, the vinegar may develop a gelatinous mass that floats or sits at the bottom of the jar. This is called the mother of the vinegar & is harmless. If you make another batch of vinegar, you can use some of this mother to help the new batch develop.
• UPDATE: After making this recipe myself, I want to warn that the pineapple does start releasing gasses during fermentation, so keep an eye on it and loosen the lid carefully to release any pressure building up, when needed.

MUY CALIENTE PINEAPPLE VINAGRE (VINEGAR)

Steps:

• Cut the tops off the pineapples and discard them.
• With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible.
• Put the rinds 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. Top off with water if necessary to keep the rinds submerged.
• Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid.
• 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.

BREADED PORK CHOPS WITH VINEGAR - CHULETAS CON VINAGRE

Steps:

• Preheat the oven to 400 degrees F.
• Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Beat the eggs in a shallow bowl until foamy. Spread the flour and bread crumbs out in 2 separate shallow bowls. Dredge a chop in the flour to coat all sides. Tap off any excess flour. Coat the chop with egg and let it drain for a second or so over the bowl. Lay it in the bread crumbs and turn a couple of times, patting the crumbs onto the chop to adhere. Set the chop on a baking sheet and repeat with the remaining chops.
• Pour 1/2-inch of canola oil into a large, wide skillet. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 375 degrees F). Add half the pork chops to the oil and cook, turning once, until golden brown on both sides, about 4 minutes. Transfer to an 11 by 15-inch baking dish or any baking dish that holds all the chops snugly, overlapping them along 1 side of the pan. Repeat with the remaining chops.
• Spoon as much of the onions and peppers from the vinegar as you like (about 1/2 cup works for me) over the chops. Drizzle vinegar over the chops and bake until no trace of pink remains near the bone, about 25 minutes. Serve right away.
• Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
• Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
• Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more 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.

PINEAPPLE VINEGAR

Steps:

• Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit.
• Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like.
• Strain through cheesecloth or a paper coffee filter and refrigerate.

VINAGRE - SPICY PINEAPPLE VINEGAR

Steps:

• 1. Cut the tops off the pineapple and discard them. With a big knife cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour enough water to cover them. Bring to a boil and cook until the peel is very tender, about 30 minutes. Add water if necessary to keep the rinds submerged.
• 2. Meanwhile, put the onion, peppercorns, garlic, peppers, vinegar & 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, cover the pineapple with water again and boil for 20 minutes. Taste and add salt and vinegar, more if you need it.
• 4. You can use it as soon as it is cooled, but it will get better as it sits. Keep at room temperature 1 day, then refrigerate.
• 5. Vinagre can be used on anything. Over rice dishes, with soup, added to stew at the end of cooking, at the table with any dish, and on anything grilled. The spicier the better. Buen proveche!! Enjoy your meal!

SPICY PINEAPPLE SAUCE

Steps:

• In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
• In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.