Ingredients

Salad

• 2 large ripe avocados, cut into quarters, then sliced into 1 cm / 0.4-inch slices

• 3 cucumbers (about 17 cm / 7 inches each)

• 1/4 red onion, thinly sliced

• 2 tbsp fresh dill, finely chopped (optional, but recommended)

• 2 tbsp fresh cilantro (coriander) leaves, roughly chopped (optional, but recommended)

• 1 to 2 tsp black sesame seeds (for finishing)

Dressing

• 3 tbsp extra virgin olive oil

• 3 tbsp lime juice (or lemon juice), plus more to taste

• 1/2 to 1 tsp chili oil (adjust to heat preference)

• 1/4 tsp black pepper

• 3/4 tsp kosher salt

Instructions

1) Smash the cucumbers (this is the whole point)

Wash cucumbers and trim the ends.

Lay one cucumber on a cutting board and smash it gently with the flat side of a big knife (or a rolling pin) until it splits and cracks. You want it broken and textured, not flattened.

Cut into bite-sized pieces (about 2–3 cm / 1 inch). Repeat with the rest.

2) Shake the dressing in a large jar

Use a large jar with a tight lid (big enough for everything).

Add to the jar:

• olive oil

• lime juice

• chili oil

• black pepper

• salt

Close the lid and shake hard for 10–15 seconds until it looks blended.

3) Add the salad ingredients and shake again

Add to the jar:

• smashed cucumbers

• red onion

• dill + cilantro (if using)

Close and shake until the cucumbers are glossy and coated.

4) Add avocado and shake gently (so it stays chunky)

Add the sliced avocado to the jar.

Close the lid and shake gently — think slow flips and soft shakes, 6–10 seconds total. The goal is to coat the avocado without smashing it.

5) Finish with black sesame

Pour into a bowl (or serve straight from the jar).

Sprinkle with black sesame seeds and taste. Add a squeeze more lime or a pinch of salt if it needs a final pop.

If you’re the type who says “I’ll remember this,” you won’t. Save the image below to Pinterest.

Tips, Tricks & Variations

• Smash, don’t slice. A gentle smash is enough. You want cracks and rough edges so the dressing clings. If you completely flatten the cucumbers, they’ll go soft fast.

• Use a big jar (with headroom). The avocado needs room to tumble. If the jar is packed tight, the avocado gets squished instead of coated.

• Shake in two stages for the best texture.

  1. Shake cucumbers + onion + herbs with the dressing.

  2. Add avocado and do a gentle shake (slow flips, a few soft shakes).

• Pick the right avocado. Slightly firm-ripe works best. If it’s very soft, it’ll turn creamy when you shake (still tasty, just less “salad-y”).

• If your cucumbers are watery (big ones):

  • Either scoop out the seedy center, or

  • Toss with a pinch of salt and let sit 10 minutes, then drain before adding to the jar.
    Mini/Persian cucumbers usually don’t need this.

• Dial the heat your way. Chili oil varies a lot. Start with 1/2 tsp, taste after shaking, then add more if you want it hotter.

• Black sesame upgrade: Toast the sesame seeds in a dry pan for 30–60 seconds until fragrant. Cool, then sprinkle on top for a stronger nutty flavor.

• Want it more “meal-like”? Add one of these: shredded rotisserie chicken, canned tuna, chickpeas, or cooked shrimp.

Storage & Make-Ahead

• Best eaten fresh: This salad is at its crunchiest and prettiest in the first 30–60 minutes.

• Storing leftovers:

  • Keep in an airtight container in the fridge for up to 24 hours.

  • After that, the cucumbers soften and the avocado changes texture (still edible, just not as crisp).

• How to keep it nicer for later:

  • Shake the cucumbers/onion/herbs with dressing and refrigerate.

  • Add avocado and sesame right before serving.

• If it looks “watery” the next day: That’s normal (cucumbers release liquid). Drain a little, then add a squeeze of lime and a tiny pinch of salt to wake it back up.

Serving Ideas

• Serve as a side with grilled chicken, salmon, or kebabs.

• Scoop it up with pita chips or tortilla chips.

• Pile it onto toast (thick bread) for a fast lunch.

Everything goes into one large jar, the dressing gets poured in last, and a few gentle shakes bring it together without turning it into mush. It’s fast, messy in the best way, and perfect for chips, tacos, grilled chicken, or eating straight from the spoon while the chips are still in the bag.

Ingredients 

• 4 ripe avocados, cubed (not mashed)

• 2 cups cherry tomatoes (about 12 oz / 340 g), halved

• 1/2 cup parsley, chopped (or do half parsley + half cilantro for a more classic guac vibe)

• 1/2 cup corn kernels (cooked and cooled, or drained if canned)

• 1/3 cup finely diced red onion (or 2 tbsp scallions)

Optional 

• 1 small jalapeño/serrano, finely diced

Dressing 

• 3 tbsp lime juice

• 3 tbsp extra-virgin olive oil

• 1 tsp garlic powder

• 1 tsp kosher salt (start with 3/4 tsp, then adjust)

• 1/2 tsp ground cumin (optional but very guac)

• 1/4 tsp black pepper

• Pinch chili flakes (optional)

Instructions

Fast cherry tomato hack (lid method)

1. Spread tomatoes on a board in one layer.

2. Press a flat lid/plate/second board on top to hold them steady.

3. Slice straight through the middle with a sharp knife.

Jar method (no smashing)

1) Load the jar (no dressing yet)
Use a big jar (1.5–2 quarts / 1.5–2 L) so the avocado has room.

Add in this order:

1. Corn kernels

2. Cherry tomatoes

3. Onion/jalapeño (if using)

4. Parsley (and cilantro if using)

5. Avocado cubes last

2) Mix the dressing separately
In a small bowl or cup, whisk (or shake in a small jar) the lime juice, olive oil, garlic powder, salt, cumin, pepper, and chili flakes.

3) Pour dressing into the big jar
Pour it over everything, seal tightly.

4) Shake gently, in short bursts
Do 5–8 quick, gentle shakes, like you’re “tossing” the salad inside the jar.
Stop, open, check. If needed, do 2–3 more gentle shakes.

Goal: glossy, coated chunks — not guacamole paste.

5) Taste + adjust
Add a pinch more salt or another squeeze of lime if it tastes flat.

Pin this one before you forget it — this Lazy Guacamole Salsa is the kind of quick recipe you’ll want again for chips, tacos, and last-minute snacks.

Tips & Tricks

• Use avocados that are ripe, but not super soft.
  They should give a little when pressed. If they’re too soft, they’ll break down when you shake the jar.

• Cut the avocado into larger cubes.
  Bigger pieces hold their shape better than small dice.

• Use a large jar, not a crowded one.
  A roomy jar gives the ingredients space to move, so they mix instead of getting crushed.

• Add the dressing last.
  This helps coat everything evenly and keeps the avocado from getting handled too much.

• Shake gently in short bursts.
  Think “toss,” not “blend.” Start with a few quick shakes, check it, then shake again only if needed.

• Add avocado last every time.
  Corn, tomatoes, onion, and herbs can go in first. Avocado should always be the final ingredient before the dressing.

• Taste after shaking, not before.
  Once everything is coated, the salt and lime will taste stronger and more balanced.

• Want it more classic guacamole-style?
  Add a little finely diced red onion, jalapeño, and cilantro. Those ingredients push it more into guacamole territory without mashing.

• Want it less watery?
  If your tomatoes are very juicy, let them sit on a paper towel for a few minutes before adding to the jar.

Storage

• Best eaten fresh (same day).
  The texture is best right after mixing, when the avocado is bright green and chunky.

• Refrigerate leftovers in a tightly sealed jar for up to 24 hours.
  The lime juice helps slow browning, but some darkening is normal.

• To reduce browning:
  Press a piece of plastic wrap directly against the surface before sealing the jar (if storing in another container, do the same).

• Do not freeze.
  The avocado texture turns watery and mushy after thawing.

• If making ahead:
  Prep the tomatoes, corn, herbs, and dressing in advance, but add and shake in the avocado right before serving.

Ingredients 

• 2 English cucumbers (about 1–1.25 lb / 450–570 g)

• 1 clove garlic, finely minced or grated

• 1 1/2 Tbsp sesame oil (22 ml)

• 3 Tbsp light soy sauce (45 ml)

• 3 Tbsp honey (about 63 g)

• 4 Tbsp rice vinegar (60 ml)

• 3 Tbsp chili oil (45 ml)

• 2 Tbsp black sesame seeds (about 18 g)

You’ll need

• Large jar with a tight lid (at least 1 quart / 1 liter)

• Chef’s knife or cleaver + cutting board

Instructions

1) Smash first, then cut

1. Wash and dry the cucumbers.

2. Place a cucumber on a cutting board. Lay your knife flat over it (blade parallel to the board).

3. Press down firmly with your palm until it cracks. Repeat a few times along the length so it’s split and jagged, but not crushed into mush.

4. Now slice the smashed cucumber into bite-size chunks (about 1–1.5 inches / 2.5–4 cm).

5. If there’s lots of cucumber liquid on the board, leave most of it behind so the dressing stays bold.

2) Add cucumbers + dressing to the jar, then shake

1. Add the cucumber chunks to your jar.

2. Add garlic, soy sauce, rice vinegar, honey, sesame oil, chili oil, and black sesame seeds.

3. Close the lid and shake hard for 20–30 seconds (honey needs a little extra shaking).

4. Open and check the bottom—if honey is still sitting there, shake another 10 seconds.

3) Rest (optional)

• Eat right away or chill 10–20 minutes, then shake once more.

If this smashed cucumber salad is your kind of snack, hit “Save” and pin the photo below so it’s waiting for you next time you need something quick and crunchy.

Tips & Tricks (so it stays crunchy and the flavor hits)

Smash technique that actually works

• Press in 3 spots per cucumber: one near each end + one in the middle.
  You’re aiming for cracks and splits, not a flattened pancake.

• Stop when it “gives.” If the cucumber breaks open and looks crinkly, you’re done. Any more and you’ll squeeze out too much water.

Cut size matters more than people think

• Bite-size, but not tiny: about 1–1.5 inches.
  Too small = watery fast. Too big = dressing doesn’t cling as well.

• Include some long-ish pieces. A mix of shapes (chunks + a few strips) makes it feel more “restaurant-style.”

Keep the dressing bold (avoid cucumber soup)

• After smashing + cutting, you’ll see liquid on the board. Leave most of it behind.

• If you want it extra crisp: salt nothing. Your soy sauce already seasons it, and salt pulls water out fast.

Make the honey behave in a cold jar

Honey loves to stick to glass. Two easy fixes:

• Order matters: soy sauce + rice vinegar → honey → oils → sesame. Then shake.

• Shake like you mean it: 20–30 seconds, pause, then another 10 seconds if you still see honey at the bottom.

Chili oil: control the heat without ruining the balance

• If your chili oil is the crunchy flake-heavy kind, it’s usually hotter. Start at 2 Tbsp, taste, then add the last tablespoon.

• If it’s mostly red oil with little sediment, 3 Tbsp is usually fine.

Black sesame tip (so it doesn’t taste “dusty”)

• Add the black sesame after the liquids, not first. That way it suspends instead of clumping.

• For a smoother vibe, do 1 Tbsp black + 1 Tbsp white. Still looks great, slightly lighter flavor.

The 10-minute rule

• Right away: sharp, loud crunch.

• After 10–20 minutes in the fridge: the garlic/sesame sinks in and it tastes more “finished.”
  Just don’t push it too long—after a couple hours it starts losing snap.

Quick serving upgrades (optional, but worth it)

• More aroma: add a few drops extra sesame oil right before serving (not more than 1/2 tsp).

• More bite: an extra splash of rice vinegar at the end brightens everything instantly.

• Cleaner presentation: if your jar has a lot of dressing pooled at the bottom, tip it into a bowl for serving so you can spoon that last bit over the top.

Ingredients

• 1 large English cucumber (or 2 small cucumbers), about 350 g

• 3 garlic cloves, smashed then finely chopped

• Salt, to taste

• 1/4 tsp sugar (optional, helps balance vinegar + heat)

• 1 tbsp toasted sesame oil

• 1 tbsp light soy sauce (optional, for deeper savoriness)

• 1 tsp black vinegar (optional, for that classic tang)

• 1–2 tsp chili oil (or chili crisp), to taste

• 1–2 tsp black sesame seeds, for topping

Instructions 

1. Prep the cucumber

   • Rinse well. For English cucumber, peel just a few strips of skin (leave some on for crunch and color).

   • For smaller cucumbers, simply trim the ends.

2. Smash it

   • Place the cucumber on a cutting board.

   • Use the flat side of a large knife (or a rolling pin) and give it a few firm hits until it splits and looks “cracked.”

   • Cut into bite-size chunks (rough pieces are perfect).

3. Salt first (this prevents watery salad)

   • Add cucumbers to a bowl. Sprinkle with salt and the sugar (if using).

   • Toss and let sit 10 minutes so extra water releases.

4. Drain

   • Pour off the liquid in the bowl (this keeps the dressing bold instead of diluted).

5. Dress it

   • Add chopped garlic, sesame oil, and chili oil (or chili crisp). Toss well.

   • For a stronger Sichuan-style flavor, add soy sauce + black vinegar.

6. Finish

   • Sprinkle black sesame seeds on top right before serving.

   • Taste and adjust: more salt, a little more vinegar, or a touch more chili oil.

7. Serve cold

   • Best after 10–20 minutes in the fridge, but it’s great immediately too.

Save this to Pinterest (image below). You’ll want it the next time you need something fresh and spicy.

Tips & Tricks for the Best Smashed Cucumber Salad

• Smash, don’t just slice. You’re not trying to pulverize the cucumber—just crack it so it splits and gets those rough edges that grab onto the dressing.

• Salt first, always. Tossing the cucumbers with salt for 10 minutes pulls out extra water. If you skip this, the salad tastes great for 2 minutes… then turns watery.

• Drain well (but don’t squeeze). Pour off the liquid after salting. A gentle press with a spoon is fine. Over-squeezing makes the cucumbers limp.

• Peel in stripes, not all the way. English cucumbers are great as-is, but peeling a few strips removes any tough skin while keeping crunch and color.

• Use toasted sesame oil, not plain. Toasted sesame oil is what gives that “restaurant smell” the moment you toss it.

• Chili oil heat varies a lot. Start with 1 tsp, taste, then add more. Some chili oils are mild; some are sneaky-hot.

• Black vinegar is the difference-maker. If you have it, use it. It adds that deep, slightly sweet tang that makes the salad taste “Sichuan-style,” not just spicy.

• Add garlic after draining. Garlic + salt sitting too long can taste harsh. Mix it in once the cucumbers are drained so it stays fresh and punchy.

• Black sesame seeds go on last. Sprinkle right before serving so they stay crisp and don’t get lost in the liquid.

• Let it chill 10–20 minutes if you can. The flavor gets better fast, but the cucumbers stay crunchy because you drained them first.

• Want the real Sichuan “tingle”? Add a pinch of ground Sichuan peppercorn (or crush a few whole ones). It shouldn’t taste peppery—just bright and slightly numbing.

The method is easy once you do it in the right order, and I’ll show you exactly when to steam, when to fry, and when to glaze so it actually works.

Ingredients

• 1 lb Japanese sweet potatoes (satsuma-imo) (450 g)

• Vegetable oil, for deep-frying (enough for about 2 inches / 5 cm depth)

• 1/4 cup water (60 ml)

• 1/4 cup brown rice syrup (about 2.8 oz / 80 g)

• 2 Tbsp evaporated cane sugar (about 0.7 oz / 20 g)

• 2 tsp black sesame seeds

Instructions

1) Cut the sweet potatoes

Trim the ends, then cut into rangiri chunks: slice at a 45° angle, rotate the potato 90°, slice again, and repeat. Aim for pieces that are roughly the same thickness so they cook evenly.

2) Soak

Add the pieces to a bowl of cold water and soak for 10 minutes (this helps remove excess starch). Drain well.

3) Steam until nearly tender

Put the drained sweet potatoes in a pan with 1/4 cup water (60 ml). Cover and cook over medium-high heat until the water is almost gone and the potatoes are mostly tender (a fork should go in with a little resistance).

Remove the lid and let any remaining water fully evaporate.

4) Heat the oil

Heat about 2 inches of oil to 340°F (170°C) in a pot or deep skillet.

5) Fry

Carefully add the sweet potatoes and fry for 4–6 minutes, turning occasionally, until golden and lightly crisp. Remove to a rack or paper towel.

6) Make the glaze

In the same pan you used for steaming, add:

• 1/4 cup brown rice syrup (80 g)

• 2 Tbsp evaporated cane sugar (20 g)

Warm over medium heat, stirring just until the sugar dissolves and the glaze looks smooth.

7) Coat the sweet potatoes

Add the fried sweet potatoes to the glaze and toss until glossy and evenly coated.
If the glaze tightens too fast, add 1 tsp water at a time to loosen it.

8) Finish

Add 2 tsp black sesame seeds and toss once more. Serve warm.

If you’re making these again (and you probably will), pin the photo below so you don’t lose it.

Tips and Tricks (So They Turn Out Right)

• Cut matters more than shape. Rangiri looks nice, but the real goal is even thickness. If some pieces are thin and some are thick, the thin ones brown too fast while the thick ones stay firm inside.

• Don’t skip the soak. A quick soak pulls off surface starch so the pieces fry cleaner and don’t glue themselves together.

• Steam until “almost” tender, not fully soft. You want a fork to go in with a little resistance. If they’re fully soft before frying, they can break apart and drink up oil.

• Let the pan go dry before frying. After steaming, keep the lid off and cook for a minute until the water is completely gone. Any leftover moisture = more splatter and less crisp.

• Hold the oil around 340°F (170°C). Too hot and the outside gets dark before the inside is right; too cool and they soak up oil. Fry in small batches if your pot is crowded—crowding drops the oil temp fast.

• Use a rack if you can. Draining on a wire rack keeps the bottoms from getting soft. Paper towels work, but they trap steam.

• Warm the glaze gently. You’re not trying to boil it hard—just heat it enough to dissolve the sugar and make it loose. If it thickens too much in the pan, it’ll turn into sticky candy before you can coat the potatoes.

• Toss fast, then stop. Once the sweet potatoes are coated and glossy, take them off the heat. Overcooking after glazing can make the coating gritty or overly hard.

• If the glaze tightens up: Add 1 teaspoon water at a time and stir. It loosens back up quickly—don’t dump in a bunch or it’ll go thin.

• Sesame timing: Add sesame at the very end so it sticks to the coating instead of sinking into the syrup.

• Best texture window: These are at their peak within 15–30 minutes. They’re still good later, but the crisp edges soften as they sit.

At Din Tai Fung, this cucumber salad is the kind of thing you happily order… and then realize you just paid $9.50 for cucumbers because it’s that addictive. The good news? It’s way cheaper to make at home, and you can get the same cold, crisp crunch with that garlicky-sesame, tangy-sweet bite—plus a little soy sauce depth—without leaving your kitchen.

Ingredients

Cucumbers

• 8 Persian cucumbers, sliced into 1/2-inch pieces

• 1 1/2 tablespoons kosher salt

Dressing

• 3 tablespoons rice vinegar

• 2 tablespoons sugar

• 1 1/2 tablespoons mirin

• 1 1/2 tablespoons toasted sesame oil

• 3 garlic cloves, finely grated or minced

• 1–2 teaspoons soy sauce (start with 1 tsp)

• 1/4 teaspoon kosher salt (or skip—see note)

To serve

• 1/2 tablespoon chili oil (more to taste)

• 1/2 tablespoon toasted sesame oil

• 1 Fresno chile, minced (optional)

Salt note: If your soy sauce is regular (not low-sodium), you can usually skip the 1/4 tsp salt in the dressing. Add it only if needed after chilling.

Instructions 

1) Salt the cucumbers (for crunch)

1. Put sliced cucumbers in a bowl.

2. Sprinkle with 1 1/2 tbsp kosher salt and toss well.

3. Refrigerate 30 minutes.

2) Rinse and dry (so the dressing doesn’t get watered down)

1. Drain the liquid.

2. Rinse cucumbers under cold water for 10–15 seconds.

3. Pat very dry with paper towels (this matters).

3) Make the dressing (dissolve the sugar fully)

In a small bowl, whisk until the sugar feels mostly dissolved:

• rice vinegar

• sugar

• mirin

• toasted sesame oil

• garlic

• soy sauce (1 tsp to start)

• optional 1/4 tsp salt

4) Marinate

1. Toss cucumbers with the dressing.

2. Cover and refrigerate at least 4 hours (best overnight).

5) Finish and serve

1. Toss again and taste.

2. If it needs more salt, add a tiny pinch (or another 1/2–1 tsp soy sauce).

3. Drizzle with chili oil and the extra sesame oil.

4. Add Fresno chile if using. Serve cold.

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Tips & Tricks (So It Tastes Like the Real Thing)

• Salt = crunch. Don’t skip it.
  The 30-minute salt rest pulls out water so the cucumbers stay snappy and the dressing doesn’t get diluted.

• Dry the cucumbers like you mean it.
  After rinsing, pat them very dry. If they’re wet, the dressing turns watery and the flavor gets flat.

• Use Persian cucumbers if you can.
  They’re naturally crisp with thin skin and fewer seeds. If using English cucumbers, scoop out the watery seed strip or expect a softer result.

• Keep the soy sauce subtle.
  Start with 1 teaspoon. You can always add more later, but too much will overpower the clean, bright flavor and darken the salad.

• Let it marinate long enough.
  Minimum 4 hours is where it starts tasting “restaurant.” Overnight is best.

• Taste and adjust after chilling.
  Cold food tastes less salty and less sweet. Always taste once it’s fully chilled, then tweak:

  • Needs more pop? add a tiny splash of rice vinegar.

  • Needs more depth? add 1/2 tsp soy sauce.

  • Needs more heat? add more chili oil.

• Don’t drown it in chili oil—finish lightly.
  Chili oil is a topper, not the base. Add a drizzle right before serving so it stays fragrant and doesn’t dominate.

• Toasted sesame oil only.
  Make sure it’s toasted sesame oil (dark, nutty). Regular sesame oil tastes different and won’t give that signature aroma.

• Sugar must fully dissolve.
  Whisk the dressing until it doesn’t feel gritty. If needed, let it sit 2–3 minutes, then whisk again.

• Best texture window:
  Peak crunch is usually 8–24 hours after mixing. Still tasty up to 2 days, then it starts softening.

• Want extra “Din Tai Fung” vibes?
  Add the Fresno chile and serve ice-cold, straight from the fridge—this salad is meant to be chilled, not room temp.

Unlike heavily vinegary hot sauces, this one leans into fresh flavor. Ripe mango brings natural sweetness, lime adds brightness, and a quick blend turns everything into a silky sauce that works just as well on tacos as it does on grilled chicken, fish, eggs, or roasted vegetables. It comes together fast, keeps well in the fridge, and tastes even better after a short rest.

Ingredients

Brine

• 2 cups unchlorinated water (bottled, filtered, or spring) – 473 ml

• 1 tablespoon kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 1½ cups ripe mango, peeled and cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

• 2 garlic cloves, peeled

• 1 white onion

After Fermentation

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon fresh lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

Instructions

1. Make the brine

In a jug or bowl, combine the water and salt. Whisk until the salt is fully dissolved and the liquid looks clear. Use cool or room-temperature water, not hot.

2. Pack the jar

Use a clean 1-quart (1-liter) glass jar.
Add the garlic and onion first, then pack in the mango chunks and jalapeños. Press everything down gently so it’s compact, but leave about 1–1½ inches (2.5–4 cm) of space at the top.

3. Add brine and weigh down

Pour the brine into the jar until all the solids are fully submerged.
Use a fermentation weight to keep everything under the liquid. If you don’t have one, a small clean glass or a zip-top bag filled with a bit of brine works just as well.
Tap the jar lightly on the counter to release trapped air bubbles.

4. Ferment

Close the jar with a fermenting lid or a regular lid screwed on loosely.
Place it on the counter, away from direct sunlight, and let it ferment for 3–5 days.

During fermentation:

• Small bubbles are normal

• The brine may turn cloudy

• The smell should be pleasantly sour, slightly fruity, and fresh

Start tasting on day 3. When it tastes lightly tangy and balanced, it’s ready.

5. Strain and reserve the brine

Pour the contents of the jar through a fine mesh strainer set over a bowl.
Reserve the brine — you may need a little of it for blending.
Transfer the fermented mango, jalapeños, onion, and garlic to a blender.

6. Blend the hot sauce

Add the vinegar, lime juice, cumin, and coriander to the blender.
Blend until completely smooth.
If the sauce is too thick, add the reserved brine 1 tablespoon at a time until it reaches your preferred consistency.

Taste and adjust if needed:

• More tang → a splash of vinegar or lime juice

• More salt → a teaspoon of brine

• More heat → blend in an extra jalapeño (fresh or fermented)

7. Bottle and store

Transfer the finished sauce to clean glass bottles or jars.
Refrigerate and use within 2–3 weeks.
The flavor usually improves after the first day in the fridge.

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Video Recipe

This fermented pineapple jalapeño hot sauce is great if you want something hotter than salsa but more interesting than plain sauce. The ferment does most of the work for you – you mix a brine, pack a jar, let it bubble on the counter, then blend with lime, vinegar, and warm spices. The result keeps beautifully in the fridge and tastes even better after a day or two.

Drizzle it over tacos, grilled chicken, shrimp, burgers, eggs, or pizza, or use it as a fiery dip for chips. Once you make a batch, it’s hard to go back to store-bought hot sauce.

Yields: about 2–2½ cups (500–600 ml) of sauce

Servings: 30–40
Fermenting jar: 1 quart / 1 liter glass jar
Storage jars: 2 x 250 ml bottles or small glass jars (see bottling step)

Ingredients

Brine

• 2 cups unchlorinated water (bottled, spring, or filtered) – 473 ml

• 1 tbsp kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 2–3 garlic cloves, peeled

• ½ white onion

• 1 cup fresh pineapple, cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

After Fermentation

• 2 tbsp white vinegar

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp ground coriander

Instructions

1. Make the brine

1. Add the water and salt to a jug or bowl.

2. Whisk until the salt is completely dissolved and the liquid looks clear.

   • Use non-iodized salt (kosher, sea, or pickling) so it doesn’t interfere with fermentation. 

2. Pack the fermenting jar

1. Use a clean 1 quart / 1 liter glass jar.

2. Place the garlic cloves and the half onion at the bottom.

3. Add the pineapple and jalapeño chunks on top, packing them down gently with a spoon.

4. Leave about 1–1½ inches (2.5–4 cm) of empty space at the top (headspace).   

3. Weigh everything down & add brine

1. Place a fermentation weight on top of the vegetables and fruit to keep them under the liquid.

   • If you don’t have one, use a small clean glass or a zip-top bag filled with a bit of brine.

2. Pour the brine into the jar until everything is fully covered.

3. Tap the jar lightly on the counter to release air bubbles.

4. Make sure all solids are under the brine; add a little more brine if needed and discard any extra.

4. Ferment the mixture (3–5 days)

1. Close the jar with a fermenting lid or a regular lid screwed on lightly so gas can escape.

2. Set the jar at room temperature, away from direct sunlight.

3. Ferment for 3–5 days:

   • The brine may turn cloudy and you might see small bubbles – this is normal.

   • Start tasting a small piece on day 3. When it tastes pleasantly tangy and slightly sour, it’s ready.

5. Strain and reserve the brine

1. Place a fine mesh strainer over a bowl.

2. Pour the contents of the jar through the strainer.

3. Keep the brine in the bowl – you’ll use a little of it to adjust the sauce thickness.

4. Transfer the solids (pineapple, jalapeños, onion, garlic) to a blender.

6. Blend the hot sauce

1. Add the vinegar, lime juice, cumin, and coriander to the blender.

2. Blend until smooth.

3. Check the texture:

   • If it’s too thick, add 1–2 tablespoons of reserved brine and blend again.

   • If you like it thinner, keep adding brine a spoonful at a time until you’re happy.

4. Taste and adjust:

   • More tang: add a splash of vinegar or lime juice.

   • Slightly more salt: add a teaspoon of brine and blend again.

7. Bottle and store

1. Pour the finished sauce into clean glass bottles or jars –

   • 2 × 250 ml bottles or a similar total of small jars (about 500–600 ml).

   • Woozy hot sauce bottles, small mason jars, or swing-top bottles all work well.

2. Seal tightly and refrigerate.

3. Use within 2–3 weeks for the best flavor and quality.
   The flavor will usually improve after sitting in the fridge overnight.

If this becomes one of your go-to sauces, share the image below to your Pinterest board so it’s always easy to get back to.

Video Recipe

FAQ for Fermented Pineapple Jalapeño Hot Sauce

How long should I ferment the jalapeños and pineapple?

Most of the time, 3–5 days at room temperature is enough. By day 3 you should see some bubbles, the brine may look a bit cloudy, and the veggies will smell pleasantly sour and tangy. If you want a deeper, funkier flavor, let it go a day or two longer and taste as you go.

Does the jar need to go in the fridge while it ferments?

No. The jar should stay at room temperature during fermentation. The fridge is too cold and slows everything down. Once you’ve blended the sauce and bottled it, then it goes in the fridge for storage.

What kind of salt and water should I use?

Use non-iodized salt like kosher, sea, or pickling salt. Iodized table salt can interfere with fermentation and add off flavors. For the water, stick to filtered, bottled, or spring water so you’re not dealing with chlorine, which can also slow things down.

Is it normal for the brine to turn cloudy or for things to float?

Yes. A cloudy brine and a few bubbles are both good signs that fermentation is happening. Some pieces might try to float—this is why a weight is helpful. As long as everything stays mostly under the brine and you don’t see fuzzy mold, you’re on the right track.

How spicy is this hot sauce?

It has a medium heat with a nice balance of sweet pineapple and tangy ferment. Using 4–5 jalapeños keeps it lively but not extreme. For extra heat, leave in more seeds and membranes or add an extra pepper. For a milder batch, remove most of the seeds before fermenting.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the brightest, cleanest flavor, but canned pineapple in juice can work in a pinch. If you use canned, drain it well and choose one without added syrup so the sauce doesn’t turn overly sweet.

How long will the finished sauce last in the fridge?

Once blended and bottled, the hot sauce keeps well for about 2–3 weeks in the refrigerator. Always use a clean spoon or shake straight from a squeeze bottle, and if anything ever smells off or looks strange, it’s better to toss it and make a new batch.

Can I make the sauce thicker or creamier?

Yes. For a thicker sauce, start with very little brine when blending, then add it one spoonful at a time until you like the texture. Blending a bit longer also helps it turn smoother and more velvety. You can mention a “creamier version” in the notes if you’d like to give your readers that option.

What can I put this hot sauce on?

It’s great on tacos, grilled chicken, shrimp, burgers, eggs, rice bowls, and pizza. You can also stir a spoonful into mayo or sour cream to make a quick spicy dip or drizzle for fries and roasted veggies. Once it’s in your fridge, it tends to end up on just about everything.

They’re the kind of thing you’ll start putting on everything: salads, sandwiches, burgers, cheese boards, even a quick snack straight from the jar. No canning, no fuss – just a few minutes of prep, a short rest in the fridge, and you’ve got a jar (or three) of bright, homemade pickles ready to go.

Ingredients

For the tomatoes

• 3–4 pints cherry tomatoes (about 900–1200 g), rinsed and dried

• 3–4 garlic cloves, peeled and lightly crushed

• 3–4 fresh dill sprigs

• 2 teaspoons yellow mustard seeds, divided between jars

For the brine

• 2 cups apple cider vinegar (480 ml)

• 2 cups water (480 ml)

• 2 tablespoons kosher salt or pickling salt

• 2 teaspoons sugar

Optional add-ins (use 1–3 of these for extra flavor):

• 1–2 teaspoons whole black peppercorns

• 1 teaspoon dill seed

• 1 teaspoon coriander seed

• ½–1 teaspoon red chili flakes

This amount of tomatoes and brine will usually fill about 3–4 pint jars (or 2 quart jars), depending on tomato size and how tightly you pack them.

Instructions

1. Prepare the jars
   Use clean glass jars with tight-fitting lids.
   Divide the garlic cloves, dill sprigs, mustard seeds, and any optional spices (peppercorns, dill seed, coriander seed, chili flakes) evenly between the jars.

2. Prick the tomatoes
   Using a toothpick or skewer, pierce each cherry tomato once or twice.
   This helps the brine soak all the way into the tomatoes so they pickle evenly, not just on the outside.
   Pack the pricked tomatoes into the jars, filling them snugly but without crushing the tomatoes.

3. Make the brine
   In a small saucepan over medium heat, combine the apple cider vinegar, water, salt, and sugar.
   Stir and heat until the salt and sugar are completely dissolved and the brine looks clear.
   The mixture doesn’t need to boil; it just needs to be hot and well combined.

4. Fill the jars
   Carefully pour the hot brine over the cherry tomatoes, making sure they are fully submerged.
   Gently tap the jars on the counter or slide a clean knife or chopstick around the inside of the jars to release any air bubbles.
   If you’re a little short on brine, quickly mix more using the same 1:1 vinegar-to-water ratio with a pinch of salt and sugar and top up the jars.

5. Cool and refrigerate
   Wipe the rims if needed, seal the jars with lids, and let them cool to room temperature on the counter.
   Once cooled, transfer the jars to the refrigerator.

6. Let them pickle and enjoy
   For the best flavor, let the tomatoes sit in the fridge for at least 48 hours before eating.
   They’ll be tasty the next day, but the flavor becomes brighter and more complex as they rest.

If this recipe ends up living in your fridge as much as it does in mine, don’t keep it to yourself—save it for later and share the love by pinning the image below to your Pinterest board so friends can find it too.

Storage

Since these are refrigerator pickles, they always need to stay chilled. Once the jars have cooled and moved to the fridge, they’ll keep their best flavor and texture for about 2–3 weeks.

A few simple tips:

• Always use a clean fork or spoon to scoop out the tomatoes – no fingers dipping into the brine.

• Make sure the tomatoes stay covered with liquid; if they start peeking out, they’ll soften faster.

• If anything smells off or the brine looks strange, it’s safer to toss the jar and start a fresh batch.

Most of the time, though, they disappear long before you need to worry about how long they last.

Video Recipe

FAQ – Quick Pickled Cherry Tomatoes

How long do these pickled cherry tomatoes last?
Kept in the refrigerator, they’re best within 2–3 weeks. They usually disappear much faster, but for ideal flavor and texture, try to enjoy them within that window.

Do I need any special canning equipment?
Nope. These are refrigerator pickles, not a shelf-stable canned recipe. You just pour the warm brine over the tomatoes, let everything cool, and store the jars in the fridge.

Can I use a different vinegar?
Yes. Apple cider vinegar gives a mild, fruity tang, but you can use white vinegar or white wine vinegar instead. Just make sure it’s around 5% acidity and avoid very dark or sweet vinegars like balsamic, which will change the flavor and color a lot.

Can I use other types of tomatoes?
Cherry and grape tomatoes work best because they stay firm and bite-sized. You can use small plum or cocktail tomatoes if you prick them well, but very large tomatoes don’t hold their shape as nicely in this quick pickle.

Will the tomatoes stay crunchy?
They’ll stay firm with a bit of bite, especially in the first week. Over time, the brine will soften them a little, but they should still be pleasant and juicy, not mushy, if kept within the recommended time.

Can I reuse the brine for another batch?
It’s tempting, but it’s better not to reuse the brine. The salt and vinegar strength changes as the tomatoes sit, so a second batch won’t pickle properly. If you love the flavor, it’s quick to whisk together a fresh pot of brine.

It’s naturally vegan, gluten-free, dairy-free and sweetened with dates, agave and dried fruit — but it still feels like a proper cake, not “diet food”. The texture is firm enough to slice cleanly, yet creamy when you bite into it.

Perfect for birthdays, dinner parties, or anytime you want a show-stopping no-bake dessert.

Ingredients

For the crust 

• 2 cups whole almonds (285 g)

• ½ cup finely shredded unsweetened coconut (45–50 g)

• 1¼ cups soft pitted dates, packed (210–215 g)

• 1½–2 Tbsp agave syrup (about 36 g)

• 3 Tbsp melted coconut oil (about 40 g)

Use soft Medjool dates if possible. If they’re a bit dry, soak them in warm water for 5–10 minutes and pat dry before using.

For the raspberry coconut cream 

• 4 cups raspberries, fresh or thawed and well-drained (475–480 g)

• ½ cup dried cranberries, soaked and drained (70–72 g)

• About ⅓ cup agave syrup, to taste (115–125 g)

• ½ cup + 2–3 Tbsp melted coconut oil (125–135 g)

• 1 cup finely shredded unsweetened coconut (82–85 g)

• 2–3 tsp finely ground psyllium husk (8–9 g)

Soak the dried cranberries in warm water for 10–15 minutes, then drain very well. This softens them and helps them blend smoothly.

For decoration (optional)

• Fresh raspberries and blueberries

• A sprinkle of coconut flakes or shredded coconut

Equipment

• High-speed blender or very strong regular blender

• Food processor

• 9½-inch (24 cm) springform pan (or similar size)

• Parchment paper

Instructions

1. Prepare the pan

1. Line the bottom of a 9–10 inch (23–25 cm) springform pan with parchment paper.

2. If you like, lightly grease the sides with a bit of coconut oil so the cake releases more easily.

2. Make the crust

1. Process the dry ingredients:
   Add the almonds and shredded coconut to a food processor. Pulse until you get a fine, crumbly texture — you still want a little bit of texture, not almond butter.

2. Add dates and sweeteners:
   Add the dates, agave syrup and melted coconut oil.
   Pulse in short bursts until the mixture starts to clump together and feels sticky when pressed between your fingers.

3. Form the base:

   • Transfer the mixture to your prepared pan.

   • Press it firmly and evenly into the base using your fingers, the back of a spoon, or the bottom of a glass.

   • Make sure there are no gaps and that the layer is compact — this keeps the crust from crumbling later.

   Place the pan in the fridge while you prepare the cream layer. 

3. Make the raspberry coconut cream

1. Blend the fruit:
   In a high-speed blender, combine the raspberries and soaked, drained cranberries. Blend until you have a smooth, thick puree.

2. Add the coconut, coconut oil and sweetener:

   • Add the shredded coconut, melted coconut oil and most of the agave syrup.

   • Blend until the mixture is completely smooth, creamy and slightly glossy.

3. Taste and adjust:

   • Taste the cream and adjust the sweetness or acidity:

     • Add a bit more agave if you prefer it sweeter.

     • If your raspberries are very tart, you might need the full amount of agave.

4. Add psyllium (thickener):

   • Sprinkle in the ground psyllium husk in 2 additions, blending briefly after each one.

   • Don’t over-blend; once psyllium is in, the mixture will start to thicken and “gel” within 30–60 seconds.

5. Pour immediately:
   As soon as the cream starts to thicken, pour it over the chilled crust.
   Smooth the top with a spatula, tapping the pan gently on the counter to remove any air bubbles.

4. Chill and set

• Fridge option: Chill for 3–4 hours or until completely set and firm to the touch.

• Freezer option: Chill for about 1½ hours in the freezer for a quicker set. Don’t forget it in there — you want it firm, not rock-hard.

Once set, the surface should feel stable and the slices should hold their shape when cut.

5. Decorate & serve

1. Just before serving, decorate the cake with fresh raspberries and a sprinkle of coconut flakes or shredded coconut.

2. Run a thin knife around the edge of the pan, then release the springform ring.

For clean slices:

• Dip a sharp knife in hot water, wipe it dry, then slice.

• Repeat the dip-and-wipe step for each cut.

This cake yields about 16–18 slices and weighs roughly 3.3 lb in total.

Storage

• Fridge:
  Store covered in the refrigerator for 5–6 days. The texture actually improves after the first night as the flavors meld and the cream layer finishes setting.

• Freezer:
  Freeze individual slices or the whole cake (well wrapped) for up to 1 month.
  Thaw overnight in the fridge before serving, or let individual slices sit at room temperature for 20–30 minutes until pleasantly creamy.

Don’t lose this recipe—pin the photo below to your Pinterest board so you can find it anytime.

Texture Tips & Troubleshooting

• Want a firmer, cleaner slice?
  Add about 1 g more psyllium (a small pinch) or 5–10 g (1–2 tsp) more coconut oil to the cream layer.

• Prefer a softer, more mousse-like texture?
  Use slightly less psyllium (about 1 g less, or start with 2 tsp and see if you like the set).

• Using a smaller pan (8½–9 inch / 22–23 cm):
  The cake will be taller and thicker, which looks beautiful, but:

  • Add a tiny bit more psyllium or coconut oil for extra stability.

  • Allow additional chilling time so the center sets fully.

Video Recipe

Raw Note

To keep this cake truly raw:

• Melt the coconut oil very gently, using only warm water or the lowest heat possible.

• Try not to heat it above about 104°F (40°C). It should just be liquefied, not hot.

Serve chilled, enjoy the raspberry–coconut flavor, and store the rest in the fridge for an easy, no-bake treat over the next few days.