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
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