As you can see I have question about this and what it tastes like. Does anyone use this product? I love all different vinegars and use them. I saw this one today and was wondering not only about the taste, does it taste like pineapple? And how do you use it?
Love love pineapple!
TIA - sharon
hi chef c! i'm curious, too.
googling, i found a reference to http://www.theingredientstore.com/joe... where daisy martinez "vinagre" (generic "vinegar") is a spicy pineapple vinegar used as a condiment -- and she links a recipe that sounds good!:
here is her description, and a link to recipe:
"Spicy Pineapple Vinegar
"Vinagre" -- a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma-takes just about any dish to places it has never been before. I realize that if you don't know about vinagre, you could probably live a full and happy life. But once you taste it, you'll be lost without it. My mother used to sit the jar of vinagre in the sun, but I just pour the pineapple liquid over the vegetables while it's still hot, which achieves the same thing--getting the vinagre off to a head start."
Makes about 1 quart
2 ripe pineapples
1/2 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
1/2 teaspoon salt, or as needed
here's a prior thread with a recipe for shrimp and black-eyed pea patties, served with the "hot" pineapple vinegar: http://chowhound.chow.com/topics/2793...
here is a recipe for a very simple pineapple vinegar made from....pineapple rinds! yay, a use for those rinds!!! http://www.teaandfood.com/2008/08/mex...
and another: http://www.practicallyedible.com/edib...
here's some practical advice: http://ahungerartist.bobdelgrosso.com...
supposedly this has a mild pineapple flavor....
Thanks for all the library time, alkapal! I've seen Daisy's vinagre on her show. Like many, Daisy thinks the pineapple core is a treat. Not me - it burns my tongue. None of these recipes mentions using the core along with the rind. Does anyone know if there's a reason not to? It would be nice to include it rather than waste it.
re: chef chicklet
I THINK the idea is to not waste the flesh because it's not necessary; the rinds will provide enough juice. But the core of a pineapple - and the flesh closest to a mango pit - sting my tongue most unpleasantly so I wonder if that would transfer to the vinegar, or be neutralized.
I had pineapple vinegar (made from pineapples, not from herbs) in Mexico and it was delicious! There is a hint of pineapple in it. I think it would be great for salads or for marinades . . . .