How to Make Fermented Salsa, Hot Sauce & Pineapple Beer 🌶🇲🇽🍍
October Session
Thu, 4th Nov 2021
7:00 pm to 9:00 pm
(AEDT)
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About
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! 👋🏻
WHAT YOU'LL NEED
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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Price
$40
Plus fees
Prices include GST
Buy now, pay later
Pay in instalments available at checkout
*Excluding booking fees. Late fees may apply