slices of Pineapple rind (you may use 2ounces of the juice
cloves, sliced in half
Ajices caballero (or habanero)
cayenne peppers, whole
peppercorns, cut in half
sprigs of Cilantro (also known as chinese parsley)
2 recao leaves
also known as culantro
TBSP Olive Oil (2 ounces)
Carefully cut the ajices in half. If you like
it hot, don't discard the seeds.
your hands carefully after handling the ajices or the cayenne peppers!
Cut the pineapple rind into 6 pieces that are each:
1 inch by 2 inches. So each piece is approximately the size of
2 regular postage stamps, side by side.
In a small saucepan, simmer the ajices in the
olive oil for approximately one minute on medium low heat. This
brings ou the hotness of the ajices without having to let it
sit for months. Let it cool.
Place the rest of the ingredients in a jar, or an
old salad dressing bottle. The large kind will probably accommodate
the entire recipe. If you need to use two
jars or bottles, divide the ingredients into each one.
Add the ajices and the olive oil to the jar(s)
or bottle(s). Shake and let it sit for at least a day before
As mentioned earlier, the longer it sits, the hotter it gets!
approximately 13-16 ounces
Buen Provecho !