Tepache Recipe
Chamoy, Orange Tumeric, Watermelon Jalapeno, Tamarind Citrus, Mango Chili, Spiced Pineapple, Ginger Manzana, Cactus Prickly Pear, Grapefruit Lime, Tropical Ponche
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pineapple
Cut the pineapple into chunks, including the skin, and place it in a large pot.
- 2
Combine Ingredients
Add the brown sugar, water, cinnamon stick, cloves, ginger, chamoy sauce, orange juice, watermelon, jalapeño, tamarind paste, mango, chili powder, lime juice, prickly pear, grapefruit juice, and cactus fruit into the pot with the pineapple.
- 3
Simmer
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- 4
Cool and Ferment
Remove from heat and let the mixture cool to room temperature. Once cooled, cover the pot with a cloth and let it sit at room temperature for 24-48 hours to allow fermentation.
- 5
Strain and Serve
After fermentation, strain the liquid into bottles, discarding the solids. Chill the tepache in the refrigerator before serving.