Frank A 'Fresh Pod' Bitch

Fresh Ingredients:

• Carolina Reaper 137g (24 pods)
• Georgia Fire Garlic 38g
• White Vinegar 2.5 Cups
• Salt 3/4 tbs*
• Limes 1 Juiced
• Xanthan Gum 1/4 tsp

Combine all ingredients except the xanthan and blend on high for 10 minutes. Simmer for 20 mins, let cool, reblend on low for 90 seconds with the xanthan. Bottle, refrigerate. Yield of 23oz, pH 3.06

Notes:
• Reapers were picked less than a week before blending
• Bigger yield on this from the water content in the fresh peppers
• Only hacked up my lungs once (!) making this
• I added an extra 1/4tbs of salt, it doesn't add much so I'd be better sticking to a 1/2 tbs*
• Heat isn't blinding but a few drops on a fresh palate was overwhelming. This is a lot hotter than the lemon Frank and where it should be
• Xanthan is right where I want the consistency
• Good color as always, ridiculously vibrant with white marbling

Serranapeno tequila lime b4

 Fermented Ingredients (93 days):
• Serranos 90g
• Jalapeno 85g
• White Onion 110g
• Garlic 20g
• Brine 2/3 cups

Fresh Ingredients:
• White Onion 224g
• Green Bell Peppers 126g
• Killarney Garlic 26g
• Cilantro 30g
• Tequila 1.5 oz (Jose Curevo Silver)
• Limes 1.5 Juiced
• White Vinegar 1.5 cups
• Water 1/2 cups (+ 1/2 cup)
• Salt 2/3 tbs
• Xanthan Gum 1/8 tsp

Combine all ingredients except the xanthan and blend on high for 5 minutes. Simmer for 15 mins, cool, reblend with the xanthan gum on low for 90 seconds. Refrigerate, bottle. Yielded about 25oz

Notes:
• Changed the name to be a bit more accurate now that I have some straight serranos fermenting
• Normally I saute the bells, onions, and garlic. I kept it raw to see what that'd be like
• Initial thoughts- color is a lot brighter and more vivid. Definitely lacking a bit of sugar from the onions not being caramelized, savory notes from the bells. It's missing a lot of depth by not being cooked. Now I know, it's not as good
• I added an extra half lime, not very notable. Let's just go two next run
• This one was all white onions when usually I use yellow. Maybe ferment the white and cook yellows?
• I did 2/3 tbs salt instead of 1/2, it's a bit over seasoned, keep with the 1/2
• I simmered this for too long and reduced it a bit too much. I added an extra half cup of water to make up for that. The yield on this was pretty small but it's still a bit watery even with the xanthan. 
• Next time simmer for less and keep the reduction to a minimum