Preparation

Tepache is traditionally a lightly fermented Mexican beverage made from pineapple rinds. By adding chilies to the fermentation and then blending the whole thing into a hot sauce, we create something entirely new: a condiment with bright acidity, natural carbonation, and heat that builds slowly rather than punching you immediately.

The wild yeasts and bacteria on the pineapple skin do all the work. You're just providing the right environment. The resulting hot sauce is cloudy, slightly effervescent, and utterly unique—try it on tacos, grilled fish, or mixed into cocktails.

Fermentation

1. Chop the pineapple skin and core into large chunks. Stem and halve the chilies (leave seeds for more heat).
2. In a large, clean glass jar, combine pineapple pieces, chilies, piloncillo, cinnamon stick, cloves, and garlic.
3. Pour filtered water over everything, ensuring all ingredients are submerged. Stir to dissolve sugar.
4. Cover with cheesecloth secured with a rubber band (you need airflow for fermentation).
5. Leave at room temperature for 2-3 days, stirring once daily. You should see bubbles forming and smell a fruity, yeasty aroma.
6. Strain the liquid, reserving both liquid and solids separately. Discard cinnamon stick and cloves.
7. Transfer the solids (pineapple and chilies) to a blender with salt and 1 cup of the fermented liquid. Blend until smooth.
8. Strain through a fine-mesh sieve if you want a smoother sauce, or leave chunky. Bottle in sterilized jars.
9. Store in the refrigerator for up to 6 weeks. The sauce will continue to develop flavor and may build pressure, so burp the jars occasionally.