Instead of throwing your pineapple scraps in the trash… throw them in a pot and make tepache!
Ingredients:
-Leftover pineapple parts (core, skins, scrap)
-1/2 Cup Sugar
-1 Cup Brown Sugar
-1 Teaspoon Coriander
-2 Quarts waters
-Mexican Beer
Directions:
1. Toss the skins, core & any scrap with sugar, brown sugar, and coriander.
2. Cover with water, mix, cover & put in a dark warm space (ideally around 75 degrees) leave for 2-3 days. It should be a little fizzy.
3. Strain into a bottle that seals and put in the fridge. It should be ready in another day or two. If it’s too fizzy let it alone for a couple days.
Chef Kevin recommends mixing the finished tepache 1/2 & 1/2 with Mexican beer! Grab some nuts and relax in the sun!!