Cilantro Gelée

• 3½ tablespoons (50 ml) Champagne vinegar
• ½ habanero chile pepper, seeded

Combine a scant 2 cups (450 ml) of water with the vinegar, chile, salt, and peppercorns in a pan and bring to a boil. Let the liquid cool and pour over the chopped cilantro, pineapple, and smashed garlic.