White Ghost Bonnet Mango Roja

• Roma tomatoes 750g
• Mangoes 301g
• Yellow onion 101g
• Red onion 102g
• White ghosts 23g
• Yellow scotch bonnets 37g
• Garlic 22g
• Limes 1 Juiced
• Salt 3/4 tbs
• Water 1 Cups

Roast the tomatoes on high at 430* for 30 minutes, then broil for 5 minutes until they start to char and blister. Meanwhile, saute the onions and peppers in olive oil, adding the garlic once they start to char. Once the garlic starts to brown, add all ingredients into a food processor and puree on high for three minutes.Remove, refrigerate.

Notes:
• I'm back from a brief hiatus! Life has been nuts and I've had a backlog of things to consume. Things still suck but I should have more recipes moving forward in the near future. Thanks to everyone still viewing spicyhands, I'll have some new things coming at you very soon
• 6/10 heat, was on the fence on adding the bonnets but I think it added a nice depth of flavor. Some earthy-ness to counter the citra sweetness
• Very chunky! Heavy garlic just like I planned it, balances nicely against the fruit
• This was going to be a pineapple salsa but I'm glad I grabbed the mango
• A little bit salty. 1/2 tbs would be too little, 3/4 was too much. Aim for 5/8 next time
• I wanted all raw red onion, but settle for a mix of fried red and yellow. The fruit balances the sugar ratio nicely so no need to bring it out in a frying pan really.
• Maybe should have caramelized the mangoes first, still pretty sweet
• Result is a little too sweet and sugared, especially with the salt from a corn chip. Still really good though
• Recipe with no thought grabbing stuff from the grocery store. Still pretty good

•

Pepper Party Anniversary

Fermented Ingredients (156 days):
• Red Primotalii 6g
• White Ghosts 15g
• Red Ghost 14g
• 7 Pot Bubblegum 13g
• 7 Pot Brainstrain 19g
• Skunk Red 15g
• Chocolate Skunk 15g
• MA Pale Rider 23g
• Morgua Red Scorpion 18g
• Red Scorpion 9g
• RB003 12g
• Carolina Reaper 12g
• Red Gator 13g
• Yellow Scotch Bonnet 25g
• Yellow Fatalii 7g
• Habaneros 9g
• Garlic 43g
• Yellow Onions 151g
• Brine 1/2 cups

Fresh Ingredients:
• Sweet Onions 358g
• Garlic 59g
• Red Bell Peppers 135g
• Limes 1 Juiced
• Honey 2 tbs
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Salt 1 tsp
• Xanthan Gum 1/8 tsp

Saute the fresh onion and bell pepper until they start to lose color and char, then add the garlic and cook until that browns. Add everything to the blender except the xanthan gum and blend on high for five minutes. Remove and simmer on low for twenty minutes, cool, then reblend on low with the xanthan. Bottle, refrigerate. 3.4 pH, yields about 40oz

Notes:
• Pretty spicy! I was curious about where the heat would be with so many different Scu, in the upper tier absolutely 
• I had to guestimate the fresh garlic because I didn't write it down for whatever reason. I think 59g is correct but it was an entire head of garlic
• Same with the brine, I thought I got most of it out but a ton came out with the peppers so I added another 1/4 cup to the recipe
• Perfectly seasoned
• Great consistency, thick but fluid 
• Good color, I wanted something deeper so I went with the red bell pepper
• I like where the acid's at, I was on the fence about the lime and acv but it all worked out fine
• Good sweetness from the onion and honey. I decided against brown sugar and what I did instead balances everything out nicely
• I used a 24oz jar instead of a 16oz mason to ferment this
• I thought about adding a fruit co-star but this sauce is really about the peppers
• Just a little bit bitter on the end but I think that will smooth out in the next week or two
• Fun idea and happy birthday to my blog! 50 recipes in 52 weeks, some being themes and variations of each other, all the others original recipes. To celebrate, I took two of each pepper I have stashed in my freezer and fermented them for five months and came up with this. Thanks to everyone who's been visiting the blog, it's been a fun passion project and I'm glad I can contribute to the spicy community and genuinely think it's awesome people are making and enjoying recipes I came up with. Looking forward to continuing to make new sauces and salsas and sharing them with everyone. Stay spicy ya'll 😎

Frank A 'Thicc' Bitch

Ingredients:
• Carolina Reaper 149g (32 pods)
• Garlic 36g
• Lime 1 Juiced
• Salt 1/2 tbs
• White Vinegar 2 Cups
• Xanthan Gum 1/4 tsp

Peel and lightly saute the garlic in olive oil until it browns. Add all ingredients except the xanthan gum to the blender and blend on high for five minutes. Bring to a boil and simmer on medium low for a 20 minutes to reduce. Run your fans and consider a mask. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate

Notes:
• Heat where it should be at
• Great color
• Biggest difference in this recipe is doubling the xanthan which worked out great
• Could use a bit more lime. 1.5 minimum
• Biggest issue I've been struggling with is the viscosity. I think I nailed it here but neglected a few key ingredients. More lime, more garlic
• Straight forward intense wing sauce, just how I like it

Avacado Serrano Salsa

• Tomatillo 310g
• Yellow Onion 275g
• Serranos 49g
• Garlic 41g
• Avocado 206g
• Lime 2 Small Juiced
• Salt 1 tbs
• Water 1.5 Cups

Slice up the onion and serranos and saute in olive oil until they start to char and the onion loses color. Add the garlic and cook until that's golden brown. Meanwhile, boil the tomatillos until they take on a dark green color and reserve 1.5 cups of water. Once everything's cooked blend together with the reserved water until desired consistency

Notes:
• A few tweaks to my avocado recipe, no super hots and no jalapenos
• There was going to be cilantro but I realized I accidentally bought parsley instead
• Initially only had one lime but I upped it to two
• Earthy flavor from the serranos, not very hot
• I left this batch a bit chunky. I made it in my vitamix and didn't want to over blend it and end up with anything too creamy
• Almost too much salt. It's fine but I would have liked 3/4 tbs better
• I like it but it's not as good as my regular avocado salsas

Mixed Red Mango

Fermented Ingredients (72 days):
• Red Primotalli 33g
• Red Moruga Scorpion 36g
• Red Carolina Reaper 39g
• Yellow Onion 108g
• Garlic 37g
• Brine 1/2 Cups

Fresh Ingredients:
• Red Bell Peppers 92g
• Yellow Onions 63g
• Garlic 49g
• Mango 200g
• Salt 1/2 tsp
• Brown Sugar 1 tbs
• Water 1/2 Cups
• White Vinegar 2 Cups
• Apple Cider Vinegar 1/4 Cups
• Xanthan Gum 1/8 tsp

Saute the fresh onion and bell pepper until it starts to char, then add the garlic until that browns. Remove and caramelize the mango. Blend everything together except the xanthan gum on high for five minutes, then simmer on low for ten minutes scooping solids off the top. Reblend with the xanthan gum for sixty seconds. Bottle, refrigerate

Notes:
• Idea I had taking three of my hottest peppers
• When trying to decide a fruit I saw mangos for the first time this year at the grocery store and went for them
• A bit watery in viscosity, I thought given all the ingredients I could use less xanthan gum but I should have gone with the 1/4 tsp
• Lots of sediment in the bottom of my pot post boil. I omitted most of it but blended some in for body
• A little bitter, I thought about adding some more brown sugar but decided against it. Maybe a mistake
• Great pepper flavors, very floral and a bit fruity
• Not a ton of mango though, peppers take most the flavor. The mango does add a nice balance but for so much fruit in a sauce it's not the most forward
• I like it but I wish I had blended more of the pulp into the final product

Dill Pickle Jalapeno

Fermented Ingredients (63 days):
• Jalapenos 176g
• Yellow Onions 96g
• Garlic 27g
• Brine 3/4 Cups

Fresh Ingredients
• Yellow Onions 128g
• Green Bell Peppers 85g
• Garlic 36g
• Pickle Spears 151g
• Pickle Brine 1 Cups
• Dill (in the brine) 2 tbs
• White Vinegar 1 Cups
• Salt 1/2 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onion and the bell peppers in olive oil. Once that chars and loses color add the garlic cloves and cook until that browns. Add everything except the xanthan into the blender and blend on high for five minutes. Simmer on low for twenty minutes afterwards skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate

Notes:
• Pickles were from Grillos Pickles
• The brine had a few more things in it than just the dill but it was pretty negligable and common in pretty much all brines, so I didn't add it
• I did however fish out a bunch of the dill from the brine I didn't use
• Idea I've been sitting on for a minute
• Worked out pretty well actually. Good zing from the fermented ingredients that works with the dill
• Not very spicy, I got a tiny bit of heat on a fresh palate after just waking up. Otherwise it's really smooth
• Viscosity is a bit watery but that makes sense considering pickles are mostly water
• In the future, maybe add some mustard seeds and some more xanthan gum
• Good sauce but I'm wondering what to put it on. Would go really well with barbeque
• Fun to make a new green sauce

Mixed Hatch Tequila Lime b2

Fermented Ingredients (227 days):
• Raw Hatch 108g
• Roasted Hatch 115g
• Yellow Onion 143g
• Music Garlic 62g
• Brine 3/4 Cups

Fresh Ingredients:
• Green Bell Peppers 135g
• Yellow Onions 236g
• Garlic 48g
• Lime 1 Juiced
• Cilantro 25g
• Salt 1/2 tbs
• Tequila 1.5 oz Jose Cuervo Silver
• Water 1 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 3/8 tsp

Saute the fresh onion and bell peppers until they start to char and lose some color. Add the garlic and cook until it browns. Add everything to the blender except the xanthan and blend on high for 5 minutes. Simmer on low for twenty minutes scooping solids off the top. Reblend on low with the xanthan gum on low for sixty seconds. Bottle, refrigerate 

Notes:
• Bigger ferment jar but still tried to reduce that into a normal yield batch
• Biggest thing I did here was trying to thicken this up. Some extra xanthan gum on top of a longer cooking time to reduce the sauce a bit
• A little salty, I used more brine than usual so I should have under cut the salt a bit
• Last of my hatch peppers until the summer
• Overall a solid batch, maybe use more lime