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.
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