Preparation

Tepache, the traditional Mexican fermented pineapple drink, is usually enjoyed on its own as a refreshing beverage. But when you let it ferment a few days longer and blend it with fiery chilies and fish sauce, it transforms into a complex hot sauce with layers of flavor—bright, funky, sweet, and volcanic all at once.

The natural yeasts on the pineapple skin do all the work, creating a gentle carbonation and tangy depth that bottled vinegar could never replicate. This sauce is alive with probiotics and personality.

Preparation

1. In a large glass jar or ceramic crock, combine the pineapple skins and cores, piloncillo, water, cinnamon stick, and cloves. Stir until the sugar begins to dissolve.
2. Cover the jar with a clean kitchen towel or cheesecloth secured with a rubber band. Let it ferment at room temperature for 3-5 days, stirring once daily. You'll see bubbles and foam—that's exactly what you want.
3. After 3-5 days, strain the liquid, discarding the solids. You should have about 4-5 cups of funky, slightly fizzy tepache.
4. Pour 2 cups of the tepache into a blender (reserve the rest for drinking). Add the Thai chilies, garlic, fish sauce, lime juice, and salt.
5. Blend on high until completely smooth, about 1-2 minutes. Taste and adjust heat (add more chilies) or salt as needed.
6. Transfer to sterilized bottles. The sauce will keep in the refrigerator for up to 6 weeks. Shake before each use, as sediment may settle.
7. Use on tacos, drizzle over grilled shrimp, mix into mayo for a spicy aioli, or add to cocktails for a savory kick.