Frank A 'Yellow' Bitch

 Fresh Ingredients:

• Yellow Reapers- 175g (25 frozen pods)
• Garlic- 26g (5 large cloves)
• White Vinegar- 2.5 Cups
• Salt 1/2 tbsp
• Lime- 1 Juiced
• Xanthan- 1/4 tsp

Commission for Saib! I made $25 with these! So the recipe is the same as before, except obviously yellow reapers instead of red ones. As always, the yield is super low giving about 18oz and the heat is stupid. The lime and garlic add to the flavor with out muting any of the peppers. Boiled for 20 mins afterward

Thoughts:
• The color makes me wish I used a lemon instead of a lime
• I've been meaning to try a lemon sauce and this would have been a good blue print. The peppers themselves I think lean that direction. Variants can have taste permutations in addition to color
• I'm out of yellow reapers now so I need to scroll some fb messages to find the farmer for a summer 2023 re up
• Xanthan really coming through with these super vinegar based sauces
• Excellent marbling from the garlic that the photo struggles with
• By weight, this is the heaviest sauce I've made because these pods were huge and I counted instead of weighed. I regret nothing

Pineapple Habanero b1 Salsa

 Roast:
• Roma Tomatoes- 11 Medium

Oven set to 420* with everything sliced in half and drizzled with olive oil. After about 20 minutes set the broiler for another 10 minutes and remove when edges start to char

Sautee:
• Red Onion- 280g (medium)
• Garlic- 22g (4 lg cloves)
• Habanero- 27g (3 lg pods)
• Pineapple- 260g

Blend with:
• Salt 1.25 tsp
• Water 3 Cups

So the idea was to make a carbon copy of the Habanero Mango but using pineapple instead. Cook up everything but the pineapple while the tomatoes roast. After sweating the onions and getting a nice char on the habs and garlic, remove and caramelize the pineapple. Throw all together in the food processor and puree 2 minutes 

Thoughts:
• I ended up having to increase the fruit (sugar) by 55g and balance that out with more salt.
• Mango works so much better in salsa, but this isn't bad
• Deskin the tomatoes
• Mango and pineapple are my bread and butter and I'm glad I've been using them well. Salsa was for Josh Day at work and he like it. Low heat, accessible to everyone.
• Ferment the base ingredients?

Avocado Ghost "batch 1" Salsa

Cook:

• Tomatillo- 11 Medium
• Onions Yellow- 30g (1 Large)
• Jalapeno- 25g (1 pod)
• Serranos- 40g (3 pods)
• Ghost Peppers- 23g (3 pods)
• Garlic- 20g (3 large cloves)

Blend With:

• Avocado- 2 Large
• Lime- 3/4 Medium Juiced
• Cilantro- 13g (2/3 batch)
• Salt- 3/4g
• Water- 3c

Boil the tomatillos in 3 cups of water while you prep everything else, save the water. Sautee the onions and add the peppers after about five minutes. When those are starting to blister and the onion caramelizes, add the garlic. Don't turn your back on the stove. Add everything into the food processor and puree lightly before adding to a low powered blender and blending 30 seconds

Thoughts:
• I've made this a dozen times before, first time documenting 
• Dialing back the green peppers worked nicely
• Fresh water instead of tomatillo water?
• Heat is where it should be but maybe I can make this more accessible to civilians and stock up my ghosts moving to one or two a batch instead of three
• Texture is good but a bit more oil added while cooking everything would make it a bit creamy
• So would sour cream work? I'm curious but.

Serrano Tequila Lime b3

Fermented Ingredients (52 days):
• White Onion- 86g
• Garlic- 41g
• Jalapeno/ serrano- 180g
• Brine- 135g

Fresh Ingredients:
• Yellow Onion- 125g
• Green Bell Peppers- 120g
• Garlic- 27g
• Cilantro- 20g

Blend With:
• White Vinegar- 1.3 cups
• Water- .75 cups
• Tequila- 1oz Jose Especial
• Salt- 1tsp
• Lime- 1/2 Juiced
• Xanthan Gum- 1/8 tsp

So this batch was doomed from that start when I realized I forgot to buy limes? I had half of one preserved in some water in my fridge and used the others for garnishing coronas. Sauteed all the fresh ingredients except the cilantro and turned my back on it for a moment so everything got a lot more charred than I wanted, which in turn made the color a lot darker. Coming up on the blend I noticed the sauce was a lot thicker than I wanted, so I added a bit more vinegar and water with the xanthan when moving it back into the blender for the final blend. I'm still wondering how it got so thick when all the ratios were pretty similar to the last batch that had ideal consistency.

Initial thoughts-
• Too much salt. Tone it back about 1/2
• Do a better job of watching the frying pan, I like the lighter color
• Try a new tequila besides Jose?
• Maybe add a little agave?
• More limes

A week later-
• Everything leveled out for the most part
• I like the kick from the serrano but am looking forward to the next batch just being all jalapeno
• The xanthan locked this thing up, it's got the right consistency and I'm glad I did it.
• I don't like adding water to my stuff but it worked out here?
• Salt is actually pretty on point
• The lime is still a bit weak and that's something I want to flex
• idk it's pretty good dude.

Trop "Habanaro" b1

 Fermented Ingredients (4 months):
• Yellow onion-  77g
• Garlic- 55g
• Red Reaper- 20g
• Yellow Reaper- 90g

Fresh Ingredients:
• Carrots- 82g
• Red Bell Peppers- 130g
• Yellow Onion- 120g
• Mango- 180g

Blend with:
• Pineapple Juice- 6oz
• Brine- 190g
• White Vinegar- 1cup
• ACV- .25 cups
• Water- .25cups
• Salt- 1tsp
• Xanthan Gum- 1/8 tsp

Trying to replicate this recipe from last xmas. The short end of this is- I confused my yellow reapers with my habaneros and ended up with napalm instead of something mild. Everything fresh was sauteed in olive oil. The onions started to take on a char a lot quicker than the bell pepper and carrots, so in the future start the carrots, add bell pepper, then onion, and finally garlic. I removed everything and after that tried to caramelize the mango a bit. Boiled after the blend for 10 minutes skimming gunk off the top and then added back into the vitamix with the xanthan gum.  pH of 3.6 and yield of about 35oz

Initial thoughts:
• A lot of carrots up front, followed by a lot of sugar, followed by a lot of heat. Surprisingly (not) hot given the pepper bill
• The carrot flavors that I always think are too strong always mellow out and I wonder what I was thinking, so we'll see how that goes
• Same with the ACV, it really is in the aroma and I'm not a fan at the moment
• A lot of parallels obviously with 'smokey habanero' but I feel like this won't have as much depth
• So far doesn't hold a candle to what I remember the og being
• Maybe add some red fresnos or something to add some color. It's baby food orange/ yellow and a bit off putting


A week later:
• The sauce has leveled out a little bit and a lot of the upfront notes I thought were too strong are just fine now, which makes me wonder if I should worry when something tastes where I want it out of the gate?
• I'm still not a fan of the color, another option to lighten the color might be yellow bells instead of red or orange
• Label the fucking jars !
• It's still way too sweet. The initial recipe had a fraction of the mangoes, so sizing that ratio up along with how concentrated the pineapple juice was a bit overkill and upsets the balance
• The acv also plays in with that, so next time I have a fruit bill like this omit it

 

Serrano Tequila Lime b2

 Fresh ingredients:
• Green Bell Pepper 90g
• White onion 135g
• Garlic 16g
• Lime 3/4 Juiced
• Tequila- .7oz Basico Tequila Blanco
• Cilantro 18g
• White Vinegar 1 cup
• Water .25 Cups 

Fermented Ingredients: 44 days
• Jalapenos- ~60g
• Serranos- ~85g
• Garlic- 40g
• White Onion- 100g
• Brine- 150g?

Gut and deseed everything prior to ferment. Lightly Sautee peppers and onion in olive oil, adding garlic for the last five minutes. Blend everything on high for five minutes, then boil 10 mins and strain out what collects on the top. Bottle, refrigerate. 

I forgot to measure the cilantro, weigh the brine, and have no way of measuring the peppers so those are approximations. All the ferments going forward will have everything weighed prior to going into the jar so I can get some more precise numbers. Anyway, the idea here was to cut back a bit on the ingredients to get a more viscous sauce. This definitely achieved that:

• Very runny while still being a lot thicker than water.
• I wanted to cut back on the cilantro but I don't think that happened
• Used a bit of extra water instead of vinegar
• Didn't add any salt
• Took a sip of the tequila and bit down on the extra .25 lime 

Thoughts:
• Sauce started to break a bit so use some xanthan next time
• Remember to weigh out the cilantro! It was like 60% of a bunch though
• Good heat, but maybe leave the seeds next time or use more serrano and less jalapeno
• Next batch will have a bit more garlic also. Maybe 25g
• Add a few grams of salt