Fermented Ancho Pineapple & Black Bean Burrito Filling Dip Recipe
It’s Hispanic Heritage Month 2025, and in honor of the culture’s many splendors — not least of them food — I developed a fermented burrito filling with the flavors of Mexico in mind.
The ferment comes together by blending the sweetness of ripe pineapple with the smoky depth of ancho chilies. Garlic, ginger, and a hint of agave nectar introduce a delightful balance of flavors. With just a few days of fermentation, you'll have a jar of salsa that can make almost any meal much more tasty.
This burrito filling dip recipe transforms your favorite burrito ingredients — white rice, black beans, cilantro, and a zesty fermented ancho pineapple salsa — into a whimsical plate that's both fun to eat and nourishing. Serve it with crispy tortilla chips, a dollop of sour cream, and fresh lime wedges for a truly satisfying experience.
RECIPE TIPS
- If possible, allow the dip to "rest" several hours before serving. Its bold flavors become more pronounced as they marry.
- This dip consists of a complete protein because it includes a legume and two whole grains.
- Use a ripe pineapple for the best balance of sweetness and acidity. Look for one with golden skin and a sweet aroma at the base.
- Ensure the pineapple and other ingredients are fully submerged in the apple juice to prevent mold. Use a fermentation weight to keep everything pressed down.
- Properly sterilize your glass jar to prevent contamination. To do this, boil the jar then run it through a dishwasher cycle or rinse it with hot water and vinegar.
Ingredients
Fermented Smokey Ancho Pineapple
Yield: 1 quart-sized jar
- 1 ripe pineapple, peeled, cored & diced
- 1 piece ginger, peeled & sliced
- 4 garlic cloves, smashed
- 1 dried ancho chili, crushed
- 1 tablespoon sea salt
- ¼ cup distilled vinegar
- ¼ cup agave nectar
- 1 cup apple juice, or enough to cover
Fermented Ancho Pineapple & Black Bean Burrito Filling Dip
Yield: 1 quart-sized jar
- 3 cups cooked white rice
- 2 jalapeno peppers (or to taste), diced
- 1 small red onion, diced
- 4 cups fermented ancho pineapple salsa
- 1 small bunch cilantro, destemmed & chopped (extra for garnish)
- 2 teaspoons ground cumin
To Serve:
- 1 bag tortilla chips
- 1 container sour cream
- 4 limes, cut into wedges
Directions
Fermented Smokey Ancho Pineapple
- Add all ingredients except apple juice to a bowl and cover.
- Massage 30 seconds then allow mixture to rest 5 minutes.
- Pack mixture and any residual liquid into quart-sized, sterilized glass jar.
- Arrange fermentation weight.
- Pour in apple juice until level reaches 1-inch below lower rim.
- Attach carboy and fermentation lid.
- Ferment at room temperature 5 to 7 days.
- Refrigerate for extended storage.
Fermented Ancho Pineapple & Black Bean Burrito Filling
- Mix all ingredients except chips, sour cream and lime in a medium bowl.
- Add toppings and serve.
