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

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