Jalapeno Tequila Lime b1

Fresh Ingredients:
• Green Bell Peppers 110g
• Yellow Onions 310g
• Garlic 26g
• Cilantro (half bunch) 20g
• Limes 1 medium

Fermented Ingredients (12 weeks):
• Jalapenos 165g
• Garlic 18g
• Brine 215g

Blend With:
• Tequila 1.5oz
• Water .5 cups
• White Vinegar 1.5 cups
• Salt 1.5 tsp
• Xanthan Gum- 1/8 tsp

Slice up the onion and green bell pepper and sautee lightly until starting to char, after which add the garlic until that starts to brown also. Juice the lime and add everything into the vitamix. Blended on high for 10 minutes, and then simmered for 20 minutes to kill the bugs and burn out the alcohol. Let it cool and add back to the blender with the xanthan gum, blend on low sixty seconds. Bottle, refrigerate.

Notes:
So more realistically this is batch four or five but this is the first entry here. It's identical to the Serrano Tequila Lime except the pepper bill isn't as diverse. I miss the heat from stl but the simplicity of the jalapenos is something to be appreciated. It might also be helped by the three month ferment instead of the 4 or 5 week turn around I've been doing on these lately. This jar was also made before I started throwing onions into the mix so those were all raw for this batch. Yield's between 30-35 oz

Ideas:
• Try sitting on these jars a bit longer
• I still want to flex on the lime more, I'm reticent but maybe double that up
• The viscosity is a bit more runny than I like, I think because I had a different liquid to solid ratio. Maybe add more bells or even some fresh jalapenos to thicken it up, or 1/4tsp xanthan
• Keep the seeds on during the ferment and I can still get the flavor down with more heat. That might cancel out using gutted serranos
• Instead of mixing in with serranos pick up some anahiem or pablanos to help ground the flavor a bit. Hatch season is very soon so that will be nice also. Arguably my most popular sauce so it's fun to mix it up 
• Something else I've been on the fence about is throwing in some tomatillos also. A few concerns- one at what point does this stop being a sauce and becomes a salsa
• But more importantly, it require playing with the ratios of the acids. Tomatillo means added acidity which would mean I'd have to pull back on the vinegar and then try to balance out the consistency with extra brine and water. Or just say fuck it and go full ulcer I guess