A spicy, chili-infused vinegar with a subtle sweetness from pineapple.
Yield: makes about 1 cup
1 cup apple cider vinegar
1 tsp. kosher salt
1⁄2 tsp. dried oregano
10 whole black pepperconrs
6 small chili peppers (a combination of habaneros, ajíes caballeros, muranga reds, and jalapeños), peeled and halved lengthwise
4 cloves garlic, peeled and halved lengthwise
1 bay leaf
1 slice pineapple rind
In a small bowl, whisk together the vinegar, salt, and oregano. Place remaining ingredients in a small jar and pour the liquid over the top. Cover with the lid and store at room temperature for up to 2 weeks.