How to Make Fermented Salsa, Hot Sauce & Pineapple Beer 🌶🇲🇽🍍
4 Thursday

How to Make Fermented Salsa, Hot Sauce & Pineapple Beer 🌶🇲🇽🍍

October Session

Thu, 4th Nov 2021
7:00 pm to 9:00 pm

Food & Drink 
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Tangy, spicy, sweet – create these Mexicana flavours & more in this zingy virtual workshop! We'll be making traditional Mexican pineapple tepache (a.k.a. "pineapple beer!"), fermented salsa and a pineapple habanero hot sauce. All tongue tickling recipes that bring the wow factor to any meal! 🙌🏻

Pineapple tepache is a refreshing drink made by fermenting the skin and core of pineapple. It's a waste-wise, gluten-free, low alcohol (under 0.5%) beverage that's fizzy and aromatic. 🍍 Next up, a fermented take on salsa fresca! A soon-to-be a zesty summer favourite. Finally, we'll make a hot 'n sweet pineapple habanero fermented hot sauce, a guaranteed crowd pleaser 🌶

This workshop is 100% beginner friendly, so if you've never fermented before, no swear! ZERO prior fermenting knowledge or fancy equipment needed (see list below!). All participants will be sent recipes, a shopping list and a Zoom meeting link.

Don't waste another weeknight mindlessly scrolling social media. Come learn to make epic Mexican inspired eats instead! Be sure to grab a ticket as spots are limited. Adios! 👋🏻


Pineapple Tepache 

  • Skin & core from 1 fresh pineapple
  • 1 cup sugar (raw, brown or white)
  • Optional: spices such as cinnamon sticks, star anise, cloves, nutmeg

Pineapple Habanero Hot Sauce

  • Flesh from 1 fresh pineapple
  • 2-4 fresh habaneros (or red chillies)
  • 1/4 onion
  • 2 cloves garlic 
  • 1 teaspoon non-iodized salt

Fermented Salsa Fresca

  • 5 jalepenos (or any chillis)
  • 1 red onion
  • 3-4 garlic cloves
  • 1 lime
  • Half bunch of cilantro
  • 3/4 teaspoon non-iodized salt 
  • 1/2 teaspoon black pepper 

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October Session

Thu, 4th Nov 2021
7:00 pm to 9:00 pm (AEDT)

Happened about 2 years ago


Online event


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What The Ferment
Eclectic ferments to nourish the body & tickle the tongue. Handmade in Sydney. No nasties, no additives – just whole foods fermented slowly in small batches. ‘Cause good things take time!
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