INGREDIENTS
1
Bell pepper
1/2 tsp
Ginger, ground
1
Onion
1
Pineapple, peeled and chopped (approx 1.5 lbs), medium sized
2
Scotch bonnet peppers
1
Cinnamon stick
1/2 tsp
Salt
1 tbsp
Oil
1 cup
White wine vinegar
1/2 cup
Water
3
Culantro leaves, chopped