Preparation

Tepache, the lightly fermented Mexican pineapple drink, provides the bubbling base for this unconventional hot sauce. During the 2-3 day fermentation, wild yeasts and bacteria create layers of tangy complexity that bottled pineapple juice could never achieve.

Making the Tepache

1. Place pineapple rinds and core in a large glass jar or container. Add piloncillo, cinnamon stick, and cloves.
2. Pour in filtered water (chlorinated water can inhibit fermentation). Stir until sugar dissolves.
3. Cover with a clean cloth secured with a rubber band. Leave at room temperature for 2-3 days, stirring daily. You'll see bubbles and a slight foam form — this is perfect.
4. Strain the liquid, discarding solids. You should have about 6 cups of tepache.

Finishing the Hot Sauce

1. In a blender, combine 2 cups of the fermented tepache with habaneros, garlic, and salt. Blend until completely smooth.
2. Transfer to a saucepan and simmer over medium heat for 10 minutes to mellow the raw pepper heat slightly.
3. Remove from heat, stir in vinegar, and let cool completely.
4. Bottle in sterilized containers. Refrigerate and use within 1 month. The remaining tepache can be enjoyed as a refreshing drink.