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
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