Garlic Reaper b2

Fermented Ingredients (640 days):
• Carolina Reapers 103g
• Garlic 140g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onions 269g
• Orange Bell Peppers 158g
• Garlic 167g
• Limes 2 Juiced
• Honey 2 tbsp
• Salt 1 tsp
• Water 1/2 Cups
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Saute the onion and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic and cook until that browns, taking care to make sure it doesn't burn. Add all ingredients to the blender except the xanthan gum and blend on high for five minutes. Simmer for 20 mins scooping solids off the top, then reblend on low for sixty seconds with the xanthan gum. Bottle, refrigerate.

Notes:
• Longest ferment ever! The OG date ink smeared so I had to guess, but it was January of 2023, one of the first jars I started fermenting when I got into the hobby
• Only 3 heads of fresh garlic. What I had but normally my garlic heavy sauces are +100g
• That's okay though because the cloves were small and I got tired of peeling them. Smith's garlic over Raley's garlic all day
• Thick but fluid, added the stopper caps but it's not really necessary
• Heat. After being in the game a while I've heard a lot of talk down about reapers but they're still the hottest I've come across
• Added sugars work but curiosity where it'd be without it. I think that I thought the profile needed some rounding
• Could use an extra head or two of garlic but it comes through just fine
• Dude this sauce is so good. No fruit to hide behind, just straight delivery and I'm super proud of it. Stupid hot, thick texture, developed flavor. All cylinders firing on point here. Really glad to have this selling out my friends taco truck!

Moruga Mango

Fermented Ingredients (85 days):
• Red Moruga Scorpions 132g
• Yellow Onions 125g
• Garlic 38g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onions 245g
• Orange Bell Peppers 153g
• Garlic 61g
• Mangoes 245g
• Limes 1 Juiced
• Brown Sugar 3/8 Cups
• Salt 1 tsp
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Xanthan Gum 1/8 tsp 

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color. Then add the fresh garlic and cook until that browns also. Add all ingredients except the xanthan gum into the blender and blend on high for five minutes. Simmer for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• Quickish turn around on the ferment. I was on the fence using a jar of chocolate skunk peppers but wanted something with some heat since this was a commission
• Fermented in a 24oz old pasta sauce jar, higher ratios 
• Fun name and idea
• Was very thick post blend so I added the water as an after thought post simmer. It wasn't a bad idea but the consistency is a bit runny
• Fruit comes through without being too sweet
• Sugar addition was a good move, I was worried about bitterness from the ferment but that's not an issue. Almost too sweet immediately after making it but it's evened out a bit 
• Floral and a bit sharp
• Medium heat on my personal index. Scorpions aren't quite on par with reapers
• Dark color which I don't really understand. Maybe a yellow bell would lighten it up a bit 
• More or less what I envisioned. It's good but there's something I can't put my finger on that holds it back a little. Maybe pepper selection, this is one of my first scorpion heavy sauces so it might be a profile thing. That said, I'm still pretty proud of it which is good since it's for sale at my friends taco truck
• Not sure what I'd do different next time. Maybe a bit more garlic and onion to make it a bit more savory, or less mango 

Pineapple Primotalli

Fermented Ingredients (237 days):
• Primotallis 100g
• Yellow Onions 110g
• Garlic 29g
• Brine 1/2 Cups

Fresh Ingredients:
• Yellow Onions 192g
• Orange Bell Peppers 139g
• Garlic 53g
• Pineapple 281g
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic cook until that browns. Remove and caramelize the pineapple. Add all ingredients except the xanthan gum into the blender and blend on high for five minutes. Simmer for twenty minutes, skimming solids off the top. Cool and reblend with the xanthan gum for sixty seconds. Bottle, refrigerate.

Notes:
• Off the bat a little bitter from the ferment
• Hot but not insane. Was curious where the primotallis would land but it's a few bars lower than reapers
• Sugar is right where it should be, the brown sugar addition was a good move. Maybe just a little less with fruited sauces 
• A little fluid on the consistency, maybe a bit more xanthan
• Pineapple shines, amount is pretty solid
• Salt is on point, even with these dumb high sodium winco pizza bites
• Balance is good, wouldn't move any ratios but there's always room for more onion/ garlic
• Primotalli peppers are floral and spicy, this is my first real intro to them. More kick than a ghost but less than reaper, not too earthy and go well with acidic fruits

Peach Habanero

Fermented Ingredients (192 days)
• Habaneros 81g
• Yellow Onions 142g
• Garlic 34g
• Brine 3/4 Cups

Fresh Ingredients:
• Sweet Onions 216g
• Shallots 39g
• Peaches 303g
• Yellow Bell Peppers 126g
• Garlic 57g
• White Vinegar 1.25 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/3 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions, bell peppers, and shallots. Once they lose color and start to char add the garlic and cook until that browns also. In the meantime, peel and pit the peaches. Once all that's finished add everything except the xanthan gum to the blender and blend on high for five minutes. Afterwards simmer for twenty minutes, skimming solids off the top. Reblend with the xantham gum on low for sixty seconds, bottle and refrigerate.

Notes:
• A few notable things here so let's dive in-
• Shallots! First time using shallots in a while. It was kind of spontaneous passing them in the grocery store but they work well despite the heavy onion and garlic
• The other big note here is the brown sugar- I also added this post inital blend because the sauce was missing something and the thing was more sugar
• The peaches were a bit over ripe but still lacked some sweetness, hence the above
• Consistency is a bit fluid but not too watery
• Pretty roasty but in a good way 
• Good tang from the ferment, not sour at despite the peach acids
• Low heat but high flavor
• Not my Bourbon Peach but maybe even better. I feel like maybe I sleep on habaneros because I want my mouth to melt but the flavor of these peppers really does go with just about anything. Fun project but I need to start fermenting more habs 

Jalapeno Tequila Lime b2

Fermented Ingredients (327 days):
• Jalapenos 108g
• Yellow Onions 174g
• Garlic 27g
• Cilantro 11g
• Brine 3/4 Cups

Fresh Ingredients:
• Green Bell Peppers 173g
• Yellow Onions 35g
• Garlic 46g
• Limes 1.5 Juiced
• Cilantro 16g
• Jose Silver Tequila 1.5 oz
• White Vinegar 1.25 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, then add the garlic until that starts to brown. Add all ingredients to the blender except the xanthan gum and blend on high for five minutes, then simmer for twenty minutes skimming the solids off the top. Let cool, then reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• First time fermenting cilantro, making sure it's at the bottom of the jar so it doesn't float tot he surface
• Definite kick to it, I don't know if this had more jalapenos than previous or if they're just a bit stronger 
• Consistency is on point, not too runny and not too thick
• Could use maybe another lime
• Solid batch as usual. This recipe is really getting dialed in

Bourbon (White Ghost) Nectarine

Fermented Ingredients (163 days)
• White Ghost 117g
• Yellow Onion 108g
• Garlic 38g
• Brine 1/2 Cups

Fresh Ingredients:
• Nectarines 283g
• Sweet Onion 268g
• Orange Bell Peppers 206g
• Garlic 55g
• Salt 1 tsp
• Brown Sugar 1/3 Cups
• Bourbon (Evan Williams) 1.5 oz
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic and cook that until it starts to brown  also. Remove the skins and pits from the nectarines and add everything to the blender except the xanthan gum and blend on high for five minutes. Simmer on low for 20 minutes, skimming solids off the top. Reblend on low for sixty seconds with the xantham gum, bottle and refrigerate

Notes:
• Nectarines were on sale so I thought why not
• First sauce in a while and I'm glad it's a banger
• Color is similar to bourbon peach, just a bit lighter this time around
• Medium spice, pretty much what I expected from the white ghosts
• A little bitter, maybe should have used a touch more brown sugar
• Fruit comes through nicely
• Good seasoning and consistency. Fluid but not too watery
• Bourbon was added ona  whim. I felt like it needed something and the bourbon was a perfect fit
• Missing something but I'm not quite sure what. Maybe another type of pepper to help round out the flavor profile

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

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