Pumpkin Drublic b2

Fermented Ingredients (60 days):
• Scotch Bonnets 143g
• Vidalia Onions 71g
• Garlic 38g
• Brine 1 Cup

Fresh Ingredients:
• Yellow Onions 254g
• Orange Bell Peppers 126g
• Shallots 54g
• Garlic 45g
• White Ghost Peppers 41g
• Red Ghost Peppers 20g
• Pie Pumpkin 214g
• Jack Daniels Whiskey 1.5 oz 
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/3 Cups 
• Xanthan Gum 1/8 tsp 

Clean out your pumpkin (mine was slightly smaller than a bowling ball) and cut into quarters. Place skin down and drizzle with salt and olive oil and roast for an hour at 425* or until the skin starts to char. While that cooks, saute your fresh onion, ghost peppers, and bell pepper in olive oil until that becomes aromatic and starts to lose color, at which point add your shallots and fresh garlic, cooking until that turns a golden brown. Using a spoon, scrape the skin off your pumpkin keeping the flesh. Combine everything except the xanthan gum in a blender and blend on high for five minutes. Afterwards simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate 

Notes: 
• Second time making this recipe after two years. A few slight tweaks with the pepper profile (ghosts seemed appropriate) and not having any bourbon shooters at my gas station 
• Flavor off the bat is earthy from the pumpkins, slightly roasty. Sweetness from the brown sugar makes a good backbone through out and marries well with a hint of caramel from the whiskey. A little floral and citrus from the scotch bonnets but those are definitely on the back end  
• Maybe it could have used a bit more booze. It's really mild compared to my other liquor sauces, maybe it has to do with the brand I used  
• Lots of garlic and sugar on the nose, followed up by the pumpkin and some acid. No real heat in the aroma 
• Sugar content is right on the money. I bought some honey to throw in here also but I'm glad I didn't 
• Heat is medium at best which is more or less what I was aiming for. The ghost peppers give it a bit more of a kick but I'm curious if I'd really notice if they were omitted. I think the 20 grams were four or five small red pods, seven or eight white pods
• Also I think this is finally the last of my white ghosts. They were fun but didn't pack much of a punch 
• Biggest improvement on this batch I think is the consistency. I remember the first batch being thick as ketchup, but this moves around really easy without being watery or runny at all. I also used xanthan gum this time mostly to keep it from breaking. I was worried it'd lock up too much but it's pretty perfect
•  Maybe 30 oz on the yield, medium sized batch which I'm happy with. I can probably finish it while it's still seasonal 
• Really happy with this and definitely an improvement over the last time I made it. Friends liked it also, sold a couple bottles at the bar 
• Happy Halloween! 🎃

JPGS Pato Yellow

Fresh Ingredients:
• Garlic 46g
• White Onions 203g
• Jays Peach Ghost Scorpion Peppers 37g
• Cilantro 17g
• Limes 2 Juiced
• El Pato Yellow 56oz
• Salt 1 tbs
• Xanthan Gum 1/8 tsp 

Dice the onion, peppers, and cilantro. Combine with the garlic, salt, lime juice and 14oz of the el pato. Blend on high for ninety seconds or until desired consistency. Add the rest of the el pato and xanthan gum and blend on low for thirty seconds. Refrigerate 

Notes:

No notes. I made this the day before leaving town for a while and didn't get around to it. Not a bad salsa but fell a little short of what I was aiming for. I'd add some cumin, an extra lime, and some msg. Maybe more peppers, a lot of people told me it wasn't hot enough 

Peach Primotalii

Fermented Ingredients (468 days):
• Primotalii Peppers 147g
• Yellow Onions 131g
• Garlic 63g
• Brine 1 Cups 

Fresh Ingredients:
• Red Bell Peppers 152g
• Yellow Onions 243g
• Garlic 43g
• Yellow Peaches 462g
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Brown Sugar 1/3 Cups 
• Salt 1 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers until they char and start to lose color, at which point add the fresh garlic and cook until that browns also. Meanwhile, pit and peel the peaches. Add everything except the xanthan gum to the blender and blend on high for five minutes. Afterwards, simmer on low for twenty minutes skimming solids off the top. Let cool, and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate 

Notes: 
• Finally got around to making a dedicated peach sauce
• Peaches were sourced from the farmers market and were delicious. All my other all peach sauces were abandoned because grocery store ones suck
• I used a bunch too. I think four or five 
• Result is really fruit forward with heat bringing up the end. Sweet and then savory 
• I wanted to make this spicy, primotallis were I think the hottest thing I had fermented so I chose those
• Flavor of the primotallis is a bit hard to describe. Very floral, not much citrus. Almost artificial or medicinal, but in a good way  
• Color is a bit more pale than I was shooting for. I wanted something almost red and instead got a deep orange
• Maybe add a carrot for more natural sugar 
• Good nose, sugar, heat, onions and garlic, acid 
• Huge yield on this, maybe 50ozs. I used a 24oz jar to ferment everything instead of a 16oz mason so I added a bit more liquid 
• Really solid sauce. Happy with how this turned out   

Roasted Hatch Tequila Lime b3

Fermented Ingredients (31 days):
• Hot Hatch Peppers 298g
• Vida Onions 85g
• Garlic 28g

Fresh Ingredients:
• Yellow Onions 271g
• Garlic 50g
• Green Bell Peppers 123g
• Cilantro 8g
• Lime 2.5 Juiced
• Tequila (Jose Cuervo silver) 1.5oz
• White Vinegar 1.75 Cups
• Water 1/2 Cups 
• Salt 2 tsp 
• Xanthan Gum 1/4 tsp 

Saute the fresh onions and bell peppers in olive oil until they start to lose color and char. Afterwards, add the fresh garlic and cook until that browns. Remove and add everything to the blender except the xanthan gum, blending on high for five minutes. Remove and simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate. 

Notes:
•  Pretty much the only part of August I like is roasted hatch peppers from Raleys
• These were the hottest variety they had. Last year they were named but this year they just advertised the heat 
• Quick turn around on the ferment. I way over stuffed the jar so there wasn't much room for the brine to envelope the ingredients. So before it went bad or got gross I wanted to make sure it got used 
• Off the bad, really dark color. I think I also charred the fuck out of the onions and bells, but really deep olive green 
• Mild heat. Maybe comparable to jalapenos 
• I used an extra half lime which was a good move. I think three would be fun but more than that would be too much. It's a little bitter and that'd set it over I think 
• No brine on this. The ingredients kind of absorbed everything, another reason I didn't want it to sit for long 
• Nailed the consistency. Moves easy but not watery 
• Low yield. Maybe 25ozs 
• First time making a sauce like this in a while. Missed having it as a staple in the fridge 
• Kind of wish I got more roasted hatch, this will be the only batch till next year 
  

Frank A '7 Pot' Bitch

Ingredients: 
• 7 Pot Brainstrain Peppers 194g
• Garlic 76g
• Limes 1.5 Juiced 
• White Vinegar 2 Cups 
• Salt 1/2 tbs 
• Xanthan Gum 1/4 tsp 

Blend everything except the xanthan gum on high for five minutes, then simmer for twenty minutes skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate 

Notes: 
• Working through my peppers as the new season arrives. I'm finally making some headway on freezer space clearing out all these 7 pot peppers 
• This was supposed to be a bubblegum 7 pot sauce but I didn't have enough! Kinda bummed since these brainstrains are a lot more tame 
• Honestly pretty standard Frank. I used a bit more garlic than usual which comes out a bit but it's still a vinegar and pepper blitz 
• Also as noted just not as hot. Kinda weird having this sauce again and not having my sinuses clear immediately afterwards 
• Pepper profile is a bit more sharp with the floral notes compared to the reapers. You can taste it a bit stronger since there's less heat getting in the way 
• A bit more watery than I'd like it. I'd use a bit more xanthan gum next time 
• Not bad but I'm missing the heat. I like using more garlic, maybe a garlic bitch variant is on the horizon. But biggest takeaway here is definitely the lack of heat I'm used to

Honey Garlic Habanero b3

Fermented Ingredients (171 days):
• Garlic 35g
• Habaneros 147g
• Sweet Onions 70g
• Brine 1/2 Cups 

Fresh Ingredients:
• Garlic 213g
• Yellow Onions 244g
• Yellow Bell Peppers 156g
• Honey 6 fluid oz, or 3/4 Cups  
• Limes 1 Juiced 
• Salt 1tsp
• White Vinegar 1 Cups 
• Water 1/2 Cups 
• Xanthan Gum 1/8 tsp 

Saute the fresh garlic in olive oil, stirring until it becomes golden brown. Very important you don't let it burn. Remove and saute the yellow bells and fresh onions until they start to lose color and char. Add everything except the xanthan to the blender and blend on high for five minutes.  Afterward, simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan on low for sixty seconds. Bottle, refrigerate    

Notes:
• Pale yellow in color. I like the contrast to the other sauces I make but was wondering about something a bit darker. Maybe an orange bell pepper would have hit that mark 
• Lots of garlic and then honey on the nose. Not any heat, peppers, or onions 
• Flavor follows pretty closely. Garlic, then sweetness from the honey, just a touch of heat and citrus from the habs on the very end 
• Recipe is pretty close with the last batch. Biggest difference being fermented onions and garlic 
• The amount of fresh garlic is about the same. The fermented stuff gives it a bit of funk but I'm not sure if it made it much stronger 
• Also this is made from crappy grocery store garlic that was a bit on the dry side. I was on a deadline to make this otherwise I would have sourced some stuff from a farmers market 
• Same with the honey, it came from a bottle that had been sitting in the pantry for a while and had more or less crystalized. I had to heat it up just to pour it out. Honey never spoils but something more fresh would probably be better 
• Honey was also clover honey. I'd like to try a different flavor, maybe lavender 
• Low yield, maybe about 30 oz 
• Low heat relative to everything else on here. On my scale I'd give it a 3 or 4 out of 10 
• Great feedback, I sold pretty much all this immediately . Wish I saved more for myself 
• Need to start doing more stuff with habs especially since they're so readily available. Just been super lazy when it comes to fermenting things 
• This would really kick ass on pizza

Mixed Pato Ghost Salsa

Ingredients: 
• El Pato Yellow 30oz
• El Pato Green 15oz
• Garlic 36g
• Red Onions 136g
• White Ghost Peppers 37g
• Limes 1.5 Juiced 
• Cilantro 7g
• Salt 1/2 tsp
• Cumin 1/2 tsp 
• Xanthan Gum 1/4 tsp

Blend the onions (diced), garlic, peppers, cilantro, and 5oz of the El Pato on medium for sixty seconds. Then add everything else and blend on low for thirty seconds. Refrigerate 

Notes: 
• First and foremost this is my first full batch el pato base, a few things wrong here but a lot of things right 
• This was supposed to be all from the yellow can, but I couldn't find any full sizes and the store I was relying on to remedy that only had green 
• Strong tomato flavor. I used half a head of garlic and half a red onion. I wish I used the whole on both instead of just the half. It wasn't bad by any means but personally I want to amp up those flavors a bit 
• The raw red onion was a good call. I was on the fence about sauteing a yellow but this was really good. A raw white might be even better 
• Good call on the cumin amount, at first I thought I used too much but it really meshed well with everything else after a couple hours in the fridge 
• Same with the lime. Initially I just used one and I'm glad I added another half 
• Salt is on point also. The pato had salt already so this was a shot in the dark and I got pretty close to where I want it on the first go. Maybe add a little bit more, like 3/4 tsp. I had some on my eggs and it was a little under seasoned, but with a corn chip it's close to perfect
• Xanthan gum! I used way too much. The sauce seizes up until you shake it, but it had the desired effect of coating without running at all. I'd halve it to 1/8 tsp next time 
• I thought the heat on this was medium at best, but everyone else disagreed. I made this for taco day at the bar, so it was successful in that it was good for others. A personal batch would have upwards of 50-60g of ghosts
• Cilantro amount was perfect. I don't usually add it in my rojos but this worked great 
• The technique of blending without adding much tomato sauce also worked out well in preserving the color without being chunky at all 
• Maybe add the peppers first and blend on high to get rid of the whole seeds 
• Also some smoked paprika to give it some smoky notes 
• Good run on a larger batch of restaurant style salsa. Not dialed in by any means but everyone who tried it loved this