Serrano Tequila Lime B1
Fresh Ingredients:
• Green Bell Pepper- 136g
• White onion- 180g
• Garlic- 20g
• Cilantro- 18g
• Lime- Juice one up
• Jose Cuervo silver 1 oz
• White Vinegar- one cup
Fermented Ingredients:
• Garlic- 35g
• White Onion- 85g
• Jalapeno- 42g
• Serrano- 148g
• Brine- 200g
Blend, boil. Ten minutes should cook out the alcohol from the tequila and bring the plant matter from the cilantro and other veggies to the surface. Scoop out the sludge that forms at the top with a spoon. Bottle. Normally I'd strain but I straight bottled it. Half mixed storage, sirracha bottle is runny but the woozy is thick? Consistency issues
Ferment was 4 weeks (28 days) but the jar had settled a week prior to blending. A little activity when I woke it up after the final week but this thing was aggressive early and settled down completely pretty quick afterwards, about 18 or 19 days. I forgot the brine measurements, but 15g non ionized nacl to 2c h20 in a 16oz mason. I also didn't remember to weigh the peppers pre-ferment. It was like 4:1 serranos to jalapenos which is how I scored the recipe, with the peppers gutted and deseeded. I sauteed the bell pepper, onion, and then garlic at the end with some light olive oil. I wanted to add .25 more white vinegar but I ran out. Result is a thicker sauce. It runs but medium slow, straddles the need for the seat belt.
Initially I thought it needed more salt, but one day in it's everything I want it to be. It has the bite JTL was missing while still balancing the acids and body. I'll revisit in four weeks? This sauce is crack tbh
Things to improve:
• Take a sip of the tequila .7oz
• Cut the cilantro 25% like 3g
• 2g salt. Super light here
• Add .25c vinegar? I sort of like this body though
• Let the base shine a bit more
• Sit on the frying pan. All char no burn
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