Courtesy of Adriana Martin (AdrianasBestRecipes.com)
3 ounces (85 g) small brazilian peppers*, whole
2 cups (330 g) fresh pineapple, diced
1 large purple onion, peeled and sliced or sliced
1 teaspoon (5 ml) pickling seasoning
1 teaspoon (5 ml) ground red pepper
1 1/2 teaspoons (7.5 ml) ground pink salt (or pickle)
1/3 cup (80 ml) apple cider vinegar
Fill and preheat the BioloMix Sous Vide water oven to 140F/60C.
Place all ingredients in a zip-lock cooking bag and use the displacement method (Archimedes’ Principle) to remove the air from the bag and seal tightly.
Submerge in the water oven and cook for 30 minutes.
Remove from the pan and cool quickly, submerging in ice for 20 minutes. Transfer to a clean glass jar with a tight-fitting lid and refrigerate until ready to use (up to a week.)
- Typical Brazilian varieties include: pimenta malagueta, cayenne, cumari de pere, arbol, fildalga, biquinho