Garlic Jalapeno

Fermented Ingredients (1104 days): 
• Jalapenos 192g
• Garlic 40g
• Brine 1 Cups 

Fresh Ingredients:
• Garlic 300g
• Green Bell Peppers 146g
• Yellow Onions 252g
• Limes 1.5 Juiced 
• White Vinegar 1.5 Cups
• Water 1/2 Cups 
• Salt 1.5 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers until they start to char and lose color. Remove and add your fresh garlic, roasting until that turns a golden brown and stirring about every thirty seconds. I don't recommend leaving your stove while doing this, if it burns at all the sauce will be ruined. Once that's finished, combine all ingredients except the xanthan gum to 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 for sixty seconds. Bottle, refrigerate 

Notes:
• Longest ferment ever! I've said that a few times now but I don't know when/if I'll ever break three years
• This was one of the first jars I started when I initially got into the hobby. I didn't weigh anything back then so all the weights on the jalapenos and garlic are after they've been completely saturated. So fresh they'd probably be a little under what I have recorded here
• I wanted to make a new jalapeno sauce and this is what I came up with. I also wanted to take this in a different direction than the jalapeno tequila lime so here we are
• I thought about adding some cilantro but decided against it because I wanted a more focus jalapeno flavor and differentiate it a bit. I kept the limes though
• It took five heads of garlic to add up to the 300g. It took about 75 minutes to peel it all. I peeled 10 heads for 600g even. I watched almost an entire baseball game while I did it 🥲
• Off the bat, as expected it's the most tangy sauce I've made. All the acids really curl my tongue the same way salt and vinegar chips do in the best way 
• Also as expected there's a ton of garlic that comes through the middle. It does over power the jalapenos a bit but it's closer to the back end 
• Color is a lot lighter than I expected. I went a bit light on the saute for the onions and bells but it's probably more a result of all the garlic
• Body is a bit too watery, honestly maybe moving up to 3/8 tsp of the xanthan would have worked out better
• Nose is all acid and garlic with a touch of the peppers on the back end
• Very little heat but on a fresh palate there's a light caress 
• It's seasoned really well. I wasn't sure if the extra half tsp of salt was a good idea I'm happy with it. Since this was jarred before I really knew what I was doing I didn't trust the salt content of the brine and added a little more. Good move 
• Overall maybe one of the best sauces I've made. It's super addictive and each time I go to my fridge I want to just eat some straight 
• Really want to explore this recipe because I think I might really have something here-
• First, a shorter ferment. Obviously I can't wait another three years. I want to let something sit for six months and see if the funks's anywhere close 
• Second, cut back on the garlic but still keep a good amount. Maybe dial it back by half so it doesn't eclipse the jalapenos but still provides a solid backbone. Somewhere between 100-200g
• Third add the cilantro back in. Also maybe a raw white onion over a sauteed yellow would give it a sharper flavor  
• Finally, add a couple pinches of dill. This almost reminds me of the dill pickle jalapeno I made a few years back and I think just touching on that flavor a tiny bit would really scratch that itch but still have it's own identity
• I do have another jalapeno jar fermenting that's a little over two years. Maybe I just throw that in the back of my cupboard and let that ride even longer than this one
• Again 9.5/10 sauce. Really glad how this came out and excited to see if I can dial it in even further

 

 

Pineapple Express

Fermented Ingredients (334 days):
• White Ghost Peppers 92g
• Chocolate Skunk Peppers 92g
• Sweet Onions 76g
• Garlic 34g
• Brine 1/2 Cups 

Fresh Ingredients:
• Yellow Onions 215g
• Red Bell Peppers 128g
• Garlic 50g
• Shallots 48g
• Pineapple 350g
• White Vinegar 1.5 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 your fresh onions, shallots, and bell peppers until they become aromatic and start to lose color. Then add the fresh garlic and cook until that becomes a golden brown. Remove and lightly caramelize the pineapple on all sides. 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:
• First sauce in a while, it's good to be back 
• I've been finishing off all the stuff I had in my fridge, then a bunch of travel, then work was nuts during the holidays. Life has slowed down so I wrote this recipe on the fly 
• I needed something reliable and easy so I went with pineapple and pulled a random jar out of my ferment cupboard 
• First time using skunk peppers. Not terrible, earthy with a few citrus notes 
• As far as heat goes, on par with red ghosts. There's the white ghosts in here too but the chocolate skunks definitely amp those up a bit. This is a lot hotter than those white ghosties by themselves. Maybe a degree or two lower than your average ghost, a few notches higher than a habanero 
• Heavy garlic and onion on the nose. Not much heat 
• Sweet but as usual on the money for the sugar. Not over or under whelming 
• Dark orange in color, half way to brown. I was hoping for something closer to red but I'm not mad, really wanted something darker but his is still pretty dark
• Pineapple wasn't a bad choice for this but it wasn't the best flavor combination. The earthiness clashes a bit and the two don't harmonize and it's easy to pull the flavor apart in those two different directions
• That said, it still works. Chocolate peppers and bright acidic fruits are apples and oranges but sometimes you enjoy having both on the same plate 
• Fun sauce, fun pepper variant. Glad to make my first hot sauce in like 4 months 

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