To drizzle your Sancocho!
Makes about 1 quart

  • 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 peppers or chili pepper of your choice, stems cut off, peppers coarsely
  • chopped
  • 1 tablespoon cider vinegar, or as needed
  • ½ teaspoon salt, or as needed

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.