Serves 1
Directions
- 1Cut up a pineapple, reserving the rinds for the tepache.
- 2Get a clean glass jar.
- 3Put all the pineapple rind into the jar.
- 4Add filtered water to the jar with the pineapple rinds.
- 5Grate the piloncillo into a separate bowl.
- 6Add the grated piloncillo into the jar with the pineapple rinds and water.
- 7Add a small Mexican cinnamon stick to the jar.
- 8Add a couple of cloves to the jar.
- 9Cut and add two Waheo chilies to the jar.
- 10Give the mixture a little mix.
- 11Loosely cover the jar with a lid and let it sit on the counter for a couple of days.
Ingredients
- 1 pineapple Pineapple rind
- 3 quarts Filtered water
- 0.5 cup Piloncillo
- 1 small Mexican cinnamon stick
- 2 Cloves
- 2 Waheo chili
Equipment
Glass jarGraterWooden spoonScissors
Tips
- The natural yeasts on the outside of the pineapple will help with fermentation.
- Let the mixture sit on the counter for a couple of days, loosely covered.
- You'll see some bubbles when it's fermenting.
- Serve over ice with a lime, or in cocktails.
- You can adjust the amount of piloncillo depending on how sweet you want it.
- You can adjust the amount of spices depending on how spicy you want it.
- This recipe uses 2 waheo chilis for a sweet and spicy kick, but it's not traditional.
- The piloncillo should be grated to dissolve faster in the water.
- The pineapple top should not be added to the mix.
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