Preparation

Tepache, the traditional Mexican fermented pineapple drink, usually discards the chilies. Not here. We're fermenting them together, then blending everything into a sauce that fizzes on your tongue before the heat kicks in.

Fermentation Process

1. Cut the skin and core from the pineapple (save the flesh for eating). Rinse the skin thoroughly and place in a large glass jar or crock.
2. Add chopped habaneros, piloncillo, salt, cloves, and cinnamon stick. Pour in the filtered water and stir until sugar dissolves.
3. Cover with cheesecloth and secure. Let ferment at room temperature for 3-5 days, stirring daily. You'll see bubbles forming—that's the good stuff.
4. After fermentation, strain out all solids, reserving the liquid and the habaneros. Discard pineapple skins and spices.
5. Blend the fermented habaneros with 1 cup of the fermented tepache liquid and lime juice until smooth.
6. Strain through a fine-mesh sieve for a smooth sauce, or leave unstrained for texture.
7. Bottle in sterilized bottles. Store refrigerated for up to 2 months. The sauce may continue to ferment slowly, developing more complexity.

Serving Suggestions

This sauce is incredible on tacos, grilled fish, or stirred into cocktails for a wild twist. The natural carbonation creates a tingling sensation that enhances the heat.