Jesse's (a) Jerk Sauce

 Fermented Ingredients (7 months):
• Yellow Reapers 65g
• Habaneros 60g
• Yellow Onions 100g
• Garlic 43g
• Brine 1.5 cups

Fresh Ingredients:
• Mango 260g (is that two mangoes?)
• Yellow Onion 120g
• Pineapple Juice 18oz
• Apple Cider Vinegar .75 cups
• Limes 2 Juiced
• Honey .5 cups
• Allspice .25tbsp
• Cumin .25 tbsp
• Ground Clove .25 tbsp
• Ground Ginger .5 tbsp
• Xanthan 1/8 tsp

Additional Ingredients:
• Water 1 cup
• White Vinegar .5 cups


Sweet and spicy Caribbean inspired recipe. I sauteed the onion but other than that everything is straight into the blender. Blend on high for five minutes and simmer to a boil for twenty* minutes afterward. Add the xanthan and blend on low for 1 minute. Yield of 48oz, pH 3.3 

*My dumb ass got distracted and forgot to turn off the stove and let this thing boil for almost 45 minutes. It reduced down to an ooze, so I had to go through and re-hydrate the sauce with water and a bit more vinegar to get the viscosity back to where it was originally. I'm sure this would be better without having to do so but here I am and it's still pretty good 

Notes:
• I'm coming up on a year of the plunge into fermented super hots and this is a shot at the first sauce I made. I called it J's sweet heat but that's basically all my sauces now.
• I'd credit the website I found the initial recipe on but all I have is a screen shot of the ingredient list from last year.
• There are a few changes I made- the og calls for 1.5 lbs fermented habs (I don't have that many), I added onions to the jar (using 1.5 instead of 1), and there was nothing about reapers (which I didn't know were in the jar).
• I also added the xanthan gum which wasn't in the original either
• There was also supposed to be 24oz of pineapple juice but I thought that was just too much sugar
• It's also worth noting I didn't separate all the peppers, and just eyeballed about a 50:50 ratio.
• Jar was also 24oz instead of 16ozs so the yield was a bit larger.
• They wanted five cloves of garlic and I said fuck that and tripled it
• Honestly really complex, most ingredients of anything I've made

The sauce itself is pretty good! I actually really like the extra kick from the reapers and they play well with the spices and habanero base. Really sweet and tropical but an almost christmas like spice with an earthy ground. Better than I remember that first sauce being

Ideas:
• Use a sweet onion, ferment the entire thing
• Add some additional salt instead of just relying on the brine. Maybe .5 tbsp
• A pound and a half of habs is a lot of peppers. Idk if that'd add to the body of the sauce more but as far as heat goes the reapers worked just fine
• Lean into the Caribbean angle and use Trinidadian scorpions
• A bit more cumin, double it up to .5 tbsp
• Keep the reapers but move to a lower ratio, 1:4 maybe
• Set a timer or don't walk away from from the stove :(
• Maybe 12oz of the pineapple juice also. I think all the extra liquid was to handle the yield from having so many peppers from the original recipe. That might help balance out the sugar a bit, or consider cutting down the mangoes. Keep the honey though
• A bit more runny than I'd like it but better than being too thick
• Might be a fun anniversary sauce to make every July