Courtesy of Adriana Martin (AdrianasBestRecipes.com)
Makes about 4 cups (960 ml)

INGREDIENTS

• 3 ounces (85 g) small Brazilian chili peppers*, whole
• 2 cups (330 g) fresh pineapple, diced in chunks
• 1 large purple onion, peeled and cut in rounds or juliennes
• 1 teaspoon (5 ml) pickling spice
• 1 teaspoon (5 ml) ground red pepper
• 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt)
• 1/3 cup (80 ml) apple cider vinegar

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air from the pouch and zip the seal.
3. Submerge in the water oven and cook for 30 minutes.
4. Remove from the water bath and quick chill, submerged in ice water, for 20 minutes. Transfer to a clean glass jar, with a tight fitting lid and refrigerate until ready to use (for up to a week.)

*Typical Brazilian varieties include: pimenta malagueta, cayenne, cumari de pere, arbol, fildalga, biquinho