This Fermented Chili Pineapple Lassi Will Keep You Cool for the Summer
Spice up your kitchen (and your palate) with this vibrant Fermented Chili Pineapple Lassi. The recipe, developed on the ICE New York campus by ICE students and ICE Chef Olivia Roszkowski, combines the health benefits of fermentation and the allure of tropical flavors.
The lacto 3% hot chili peppers are a fiery, flavorful condiment made by fermenting chili peppers with garlic and bay leaves in a 3% salt brine.
This easy fermentation method enhances the peppers’ natural heat and tang, resulting in a versatile ingredient capable of spicing up any dish. Once fermented, the peppers can be stored for months in the refrigerator.
The recipe itself is a unique twist on the traditional Indian yogurt drink. Creamy coconut milk, sweet pineapple, and the piquant kick of fermented chili peppers are combined then balanced with a touch of agave nectar and a hint of turmeric. It's a tropical (and dairy-free) treat that's simultaneously soothing and invigorating.
GOOD TO KNOW
- For best results, use ripe pineapples.
- Feel free to experiment with other tropical fruit such as mango or papaya.
- Pour mixture into popsicle molds for a creamy frozen treat.
- A 3% brine is created by weighing the produce you are using in grams, and then using 3% of that volume in salt.
- Adding a touch of turmeric powder to your lassi gives it a golden hue while also adding anti-inflammatory properties.
Ingredients
For the Lacto 3% Hot Chili Peppers:
Yield: 1 quart-sized jar
- 8-16 ounces chili de arbol peppers (or peppers of choice), halved lengthwise
- 2 garlic cloves, smashed
- 2 bay leaves
- 3% salt brine, to cover
For the Fermented Chili Pineapple Lassi:
Yield: 6 cups
- ½ cup cashews, soaked
- 1 (13.5 oz) can coconut milk
- ⅓ cup agave nectar, or to taste
- pinch turmeric powder
- 1 ripe pineapple, peeled, cored and diced
- 1-2 fermented hot chili peppers, or to taste
Directions
For the Lacto 3% Hot Chili Peppers:
- Arrange cut chili peppers, smashed garlic, and bay leaves in a sterilized, quart-sized glass jar.
- Cover with 3% salt brine until water level reaches 1-inch below lower glass rim.
- Weigh down, seal lid and fasten carboy.
- Ferment at room temperature for 7 days.
- Keep refrigerated for extended storage.
For the Fermented Chili Pineapple Lassi:
- Drain cashews.
- Blend soaked cashews, coconut milk, agave nectar, turmeric powder, ripe pineapple and hot chili peppers. Note: mixture should be completely smooth.
- Chill mixture until ready to serve.
- Pour lassi in glasses over ice.
More fermented recipes from Chef Olivia:
