Preparation

Tepache, the Mexican fermented pineapple drink, provides the effervescent base for this unusual hot sauce. The natural yeasts on pineapple skins work their magic alongside fermenting chiles, creating layers of flavor that bottled hot sauce can't touch. The result is alive in the bottle — literally.

Making the Tepache

1. Wash the pineapple thoroughly. Cut off the top and bottom, then slice off the skin in long strips, keeping about 1/4 inch of fruit attached. Reserve these skins.
2. Place pineapple skins in a large glass jar or crock. Add the piloncillo, cloves, cinnamon sticks, and peppercorns.
3. Pour filtered water over everything and stir until sugar dissolves. Cover with cheesecloth and secure with a rubber band.
4. Let sit at room temperature for 48-72 hours. You'll see bubbles forming and smell a sweet, slightly yeasty aroma. Taste it — when pleasantly tangy and lightly fizzy, it's ready.
5. Strain the tepache, discarding solids. Reserve 3 cups of the liquid for the hot sauce.

Fermenting the Hot Sauce

1. Roughly chop the chiles (keep seeds for extra heat or remove for milder sauce).
2. Combine chiles, garlic, and salt in a clean jar. Pour 1 cup of the tepache over them, ensuring everything is submerged.
3. Cover and let ferment at room temperature for 3-5 days, stirring daily.
4. Transfer fermented chile mixture to a blender. Add the remaining 2 cups of tepache and lime juice.
5. Blend on high until completely smooth, about 2 minutes. Strain through a fine-mesh sieve for smoother sauce, or leave unstrained for rustic texture.
6. Bottle in sterilized bottles. Store refrigerated. The sauce will continue developing flavor and may build carbonation — burp the bottles occasionally.

Use liberally on tacos, grilled meats, or anywhere you want heat with personality. The sauce keeps refrigerated for up to 2 months.