PINEAPPLE VINEGAR?! (PINYAKURAT)

Pinakurat is nice, but our Pinyakurat? That's a winner. 🍍 If you want something new and asim kilig to dip your chicharon in, you have to try Nica's recipe! 🤤 PINYAKURAT (PINEAPPLE SPICED VINEGAR) Ingredients: 10 garlic cloves, peeled and sliced ¼ cup pineapple, diced 20 pcs bird’s eye chilies 1 knob fresh ginger, scrubbed and sliced 1 small red onion, quartered 2 cups coconut vinegar (sukang tuba) 2 tsp salt 2 tbsp sugar For serving: chicharon na may laman Procedure: 1. In a blender or food processor, combine garlic, pineapple, chilies, ginger, onion, salt and sugar. Add about ½ cup of the vinegar to help blend smoothly. Pulse or blend until you get a coarse purée. 2. Pour the remaining vinegar. Mix well to combine. Pour the mixture into a clean glass bottle or jar. Seal tightly. 3. Refrigerate overnight to allow the flavors to develop. Shake well before each use. Keep refrigerated and consume within 1-2 weeks for best freshness and flavor. Makes approximately 1 liter (good for 8-10 servings).