SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/fermented-pineapple-tepache-hot-sauce
Printed September 2, 2026
Printed September 2, 2026
Fermented & Funky
Fermented Pineapple Tepache Hot Sauce
Mexican tepache meets Louisiana hot sauce in this effervescent, fruity ferment that tingles on the tongue. Wild yeasts and lactobacillus create layers of complexity you can't buy in a bottle.
Ingredients
- 1 whole pineapple with skin, chopped into 2-inch pieces
- 1 cup piloncillo or dark brown sugar
- 6 habanero peppers, halved
- 4 Thai bird's eye chilies, whole
- 2 tablespoons sea salt
- 1 cinnamon stick
- 4 whole cloves
- 8 cups filtered water
- 1/4 cup apple cider vinegar
- 1 teaspoon xanthan gum (optional, for consistency)
Preparation
This recipe takes the traditional Mexican fermented pineapple drink tepache and transforms it into a living hot sauce with serious character. The wild fermentation creates carbonation and tang while the peppers provide heat that builds slowly.
First Fermentation
- Place pineapple pieces (including skin and core) in a large glass jar or crock.
- Dissolve piloncillo and 1 tablespoon salt in warm water, then cool to room temperature.
- Pour over pineapple, add cinnamon stick and cloves.
- Cover with cheesecloth and secure; place in a warm spot (75-80°F).
- Ferment for 48-72 hours until bubbly and slightly sour, stirring once daily.
- Strain liquid, discarding solids. Reserve 2 cups of tepache.
Second Fermentation with Peppers
- Combine reserved tepache, habaneros, Thai chilies, and remaining salt in a clean jar.
- Ferment for an additional 5-7 days at room temperature.
- Blend everything until smooth, then strain through a fine-mesh sieve.
- Add vinegar and xanthan gum if desired for thickness.
- Bottle in sterilized bottles with flip-top lids.
Store refrigerated for up to 6 months. The sauce will continue developing flavor over time, becoming more complex and slightly less spicy as it ages.
