Tanked up pineapple

Today my umbrella fell apart in heavy rain and a nice elderly lady gave me shelter under hers.
We started chatting and somehow we ended up talking about home made booze. I told her about my lilac liqueur and she recommended I try the same with pineapple.
And I did!

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For a 1 litre pot I used about 1/3 of a large pineapple, 3 tablespoons of sugar (I only had icing sugar) and 6dl vodka.

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Now it needs to infuse for only a week and then it is ready to taste.
The nice lady also gave me her recipe for pineapple salsa that apparently works perfectly with lamb or pork chops.
Simply dice some pineapple, add 1 chopped chili pepper, 1 diced clove of garlic, some freshly grated ginger and a few chopped mint leaves.

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Finish by seasoning it with oil, vinegar, pepper and salt.

Now I’ll leave it in the fridge to marinate over night and tomorrow I’ll decide what meat to serve the salsa with.

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Update: I ate the salsa with a chicken breast.

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It works really well and I’ll definitely make it again. Next time I’ll try it with grilled gambas, I think that would work perfectly!

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