Recipe(tried): Puerto Rican Aji Picante Sauce - Pineapple Hot Sauce (Vinegar)

Aj is the small extremely hot (red or green) pepper of Puerto Rico. Here, the Fondas (small unexpensive sideroad restaurants or country family operated restaurants) have their own formula for bottles of this extremely hot sauce, over every table. The home cooks use cider vinegar as base. I am going to include a recipe that has more than twenty years. Was published when I was a very young girl at the EL MUNDO Newspaper (many years ago extint). If you cannot find pinneaple, by all means, do it with a simple wine or cider vinegar, or maybe white or ros wine. Then, you can omit the fermenting process of the pinneaple peel.

PINNEAPLE HOT SAUCE (Vinegar)
My own translation, original in Spanish.

Peel of 1 or 2 pinneaples (use the inside of the fruit for salad or dessert). Boil the clean peel in 3 liters of water for approximately 12 to 15 minutes. Strain the boiled water & bottle it in glass, well covered, for 2 days. After the first 2 days, add to every bottle garlic to taste, 6 or 7 small aj es (small hot peppers), oregano leaves (I prefer dried oregano for adding to the sauce), a pinch of salt & a pinch of sugar. You can add cumin (optional). Keep in a closed dry place (not in the refrigerator) for at least 2 weeks. Now you can use it.