Roasted Hatch Tequila Lime

Fermented Ingredients (40 days):
• Roasted Hatch 216g
• Yellow Onions 110g
• Music Garlic 45g

Fresh Ingredients:
• Yellow Onions 187g
• Green Bell Peppers 152g
• Killarney Garlic 26g
• Cilantro 22g
• Limes 1.5 Juiced
• Salt 1/2 tbs
• White Vinegar 1.5 Cups
• Water 1 Cups
• Tequila 1.5 oz
• Xanthan Gum 1/8 tsp

Cut up the fresh onion and the bell peppers and saute lightly. Once they start to pick up some color and char add the fresh garlic and cook until golden brown. Once finished add everything into the blender except the xanthan and blend on high for five minutes. Simmer on low for 20 minutes to cook out the alcohol, skimming the gunk off the top. Then reblend on low with the xanthan gum for 90 seconds. Bottle, refrigerate. Yield of ~ 45 oz

Notes:
• Hatch was bought pre-roasted from Raleys
• Because of how soft the chilies were I was able to over stuff the jar, making it harder for the brine to get everywhere. I should have used a second jar
• Fermentation was really slow because of this, kinda a pain to burp
• There wasn't much brine in the jar because of this, which is why I added extra salt and extra water to the final blend. If I had a cup of brine I'd use .25 tbs salt and a 1/2 cup of water, but the brine that was left in the jar was very negligible. I didn't even add it to the recipe, but it was maybe 1/4 to 1/8th of a cup
• I left the charred skin on the chilies and included the seeds
• No heat, despite that but it's really good
• Fun play on the tequila lime series. I have some other unique jars fermenting which should make for some complex flavors

Pumkpin Drublic

Fermented Ingredients (80 days):
• Scotch Bonnets 63g
• Yellow Reaper 21g
• Carrots 100g
• Sweet Onion 77g
• Garlic 40g
• Brine 3/4 Cups

Fresh Ingredients:
• Pie Pumpkin 381g
• Yellow Onion 140g
• Orange Bell Pepper 144g
• Georgia Fire Garlic 25g
• Honey 3oz
• Brown Sugar 1/4 Cups
• Salt 1/2 tsp
• Evan Williams Bourbon 1.5 oz
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Rinse off your pumpkin, gut out and slice into quarters (mine was slightly smaller than a bowling ball.) Drizzle with olive oil and salt and place skin down on parchment paper in the oven and bake at 425* for 40 minutes, or until the corners start to char. Peel the skin when finished. While that cooks, saute the fresh onion and bell pepper, once those sweat add the fresh garlic cloves. When that browns, bring everything except the xanthan to the blender. Blend on high for 5 minutes, then simmer on low for 30 minutes to cook out the bourbon, skim the solids off the top. Reblend on low with the xanthan for 90 seconds. Bottle, refrigerate. Then have a happy halloween!  

Notes:
• Very thick, has Aguitas moritas beat on viscosity
• Xanthan wasn't added for body but strictly to keep the vinegar bonded. Maybe add another .5 white vinegar, or simmer for less time
• That said I still like where it's at, I've been wanting to make thicker sauces lately. Maybe when cold 
• Garlic forward but I like that
• Medium heat, good pepper to sugar balance
• Bourbon was added on a whim but worked out nicely
• Also was on the fence doubling up on sugar- the honey and brown sugar worked out great and I'm glad I made the move. I thought about adding more fresh carrot but I'm glad that was omitted
• Great color, I like the medium heat
• Last of my individual fancy garlic 🥲
• I cooked the pumpkin the night before and it was a bit under done (I did less heat for less time.) Microwaved for 5 minutes before blend, but maybe should have sauteed with some sugar
• This was a fun recipe that worked out a million times better than I thought. I can recognize the backbone I posses and want to break away from in this, but these are steps in the right direction  
• The important part was the fun
• Batch 2 next year

Double Fermented Honey Garlic Habanero

Fermented Ingredients- Pepper Jar (101 days):
• Habaneros 63g
• Garlic 40g
• Yellow Onions 16g
• Brine 1 Cups

Fermented Ingredients- Honey Jar (65 days):
• Clover Honey 8 oz
• Garlic 130g

Fresh Ingredients:
• Yellow Onions 110g
• Yellow Bell Peppers 142g
• Georgia Fire Garlic 112g
• Clover Honey 6oz
• Salt 1/2 tsp
• Water 1/2 Cups
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Slice and saute the bells and fresh onion in olive oil until it starts to lose color, add the fresh garlic and cook until those start to brown. It's important to keep an eye on this, if the garlic starts to char and become bitter it will ruin this sauce. Do not turn your back on this! Add the rest of the ingredients to the blender once that's finished, blend on high for five minutes. Simmer afterward on the stove for 20 minutes skimming the solids off the top, then reblend on low with the xanthan for 90 seconds. Bottle, refrigerate. Yield of about 40 oz

Note that honey fermenting carries an increased risk of botulism. Familiarize yourself with this before recreating this recipe

Notes:
• Glad to make this recipe work finally, first time using two separate ferments
• Fermented garlic organically grown from Prima Farms
• I wanted more habaneros, but picking through my jars this was the best choice
• Result is still mildly spicy on a fresh palate, very little heat after repeated tastes 
• This is almost the end of my fancy garlic. Wild I went through like $200 worth in three months
• There was about 20 small bulbs peeled for this. Took maybe an hour
• The sauce itself is very complex. I used more fermented honey than the fresh and it comes through pretty strong, a lot of the flavor but missing a lot of the sugar that was consumed during the fermentation process. Less sweet, but a lot more refined. On food I'm already missing the sweetness, but appreciate the complexity. Honey still out shines the garlic a bit
• There's a ton of the Georgia Fire garlic in here and I think it helps make up some of the ground I lost on the light habanero jar
• I'm glad to try new things but I think I like the original recipe a bit better
• In the future use more fresh honey, if I want to keep the fermented stuff also maybe just cut back the water and vinegar
• A full 1/4 tsp of xanthan might have helped lock this up a bit. It's a little more runny than I'd like

Aguitas Moritas b2

Fermented Ingredients (62 days):
• Morita Peppers (hydrated) 65g
• Georgia Fire Garlic 41g
• Red Scorpion Peppers 13g
• Yellow Onion 52g
• Brine 1/8 Cups

Fresh Ingredients:
• Yellow Onion 199g
• Red Bell Pepper 130g
• Elephant Garlic 24g
• Chili de Arbol 9g
• Cosmic Crisp Apples 226g
• Salt 1 tsp
• Brown Sugar 1.5 tbs
• Honey 1.5 tbs
• White Vinegar 1.5 Cups
• Water 1 Cups
• Apple Cider Vinegar 1/2 Cups 

Hydrate the morita peppers in warm water for 60 minutes before adding to the mason jar for fermentation. Once the jar's ready for consumption, saute the fresh onions and bell peppers in olive oil until they start to lose color and char, after which add the fresh garlic. While that cooks, core and remove the skin from the apples. Afterwards, lightly toast the chili de arbol in a pan. Blend everything together and then simmer for 20 minutes. Cool, bottle, refrigerate. 

Thanks a second time to my friends at Aguitas taco truck for supplying the peppers. This is batch two of my first published recipe on here. I implemented some changes, some for better and others for worse

Notes:
• If you can't find morita peppers, chipotle peppers would be a good substitute
• A few small changes, the first being the addition of some scorpion peppers. Only like four or five small ones I've been trying to use. The heat is a nice addition, low to medium heat on my scale
• I also didn't reduce the sauce much to improve from the previous thick consistency. I also didn't add a second addition of water and vinegar
• I threw more sugar in it also, I don't think the original has the honey or brown sugar
• More brown sugar would have been interesting, maybe a quarter or half cup
• The honey was on a whim just to use the last of the bottle
• Some maple syrup would be a nice touch also, or maybe some cinnamon in the boil
• Smoked paprika to bring out more earthy flavor?
• Cumin, maybe like a tsp
• I think I fermented it a bit longer, this one has onions and no kahm yeast in the jar
• Came out well. Earthy from the chili de arbol which I personally don't love, but it's authentic to the style for a mexican style hot sauce. The heat and consistency are what I really wanted to add and I think I've accomplished it

White.png

Fermented Ingredients (28 days):
• White Ghost 84g
• Chesnok Red Garlic 26g
• Yellow Onion 124g
• Brine 1 Cups

Fresh Ingredients:
• White Peach 195g
• Nectarines 217g
• White Onions 286g
• Georgia Fire Garlic 31g
• Brown Sugar 1.5 tbs
• Salt .5 tbs
• Honey 1.5 tbs
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Remove the peaches and nectarines from their skin and remove the red flesh that was connected to the pit. Cut up the onion and lightly saute in some oil until translucent. I'm aiming for a white sauce so cooking it any further will add more color than I'd like. Add everything to the blender and blend on high for five minutes, then simmer on the stove for 20 minutes. When it cools, add the xanthan gum and reblend on low for 90 seconds. Bottle, refrigerate. Yield of 45 oz

Notes:
• Idea here was to make a white sauce. I was fairly successful, but used normal nectarines instead of whites because they were improperly labeled at the grocery store
• Garlic was a deep tan and I used brown sugar instead of normal. Replacing those and putting the onion in raw would improve the color but I'm not sure it'd taste as good 
• Very sweet. The peaches and nectarines were ripe and squishy, but had a bit of sourness to them. I decided to add the brown sugar and the honey on a whim and it worked out a nice balance 
• Heavy on the onion, I didn't realize until now there's like 400g. I wanted an entire white onion though for color. It's good but unnecessary
• Very jammy, not crazy hot. I had someone confused that it didn't hurt them at all
• Curious about these ghosts, I'll probably pick up a box of reds or jays peach
• I'd cut down on the onions in the ferment and add more ghosts to counter that problem?
• One of my first sauces without any bell peppers. A bit less savory, it was only omitted to keep out the color. It's missing that anchor for sure. Still good, but a lot different from my other stuff
• Pretty good. I have a similar jar fermenting with Pale Rider peppers, this served as a good blue print and I have some new ideas moving forward

Pineapple Reaper b1

Fermented Ingredients (358 days):
• Carolina Reaper 126g
• Habaneros 14g
• Garlic 19g
• Brine 1 Cup

Fresh Ingredients:
• Pineapple 344g
• Yellow Onion 260g
• Killarney Garlic 24g
• Orange Bell Peppers 160g
• Brown Sugar 1 tbs
• Salt 1/2 tbs
• White Vinegar 1.5 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Cut up and saute the onions and bell peppers until they start to char, then add the garlic until that starts to brown also. Remove and then caramelize the pineapple. Add everything to the blender and blend on high for five minutes. Simmer for 20 minutes afterward, skimming off the solids that form on the top. Let cool, then add the xanthan and reblend on low for 90 seconds. Yield's about 45oz, pH of 3.5 

Oldest jar in my cabinet, I wanted to wait a week to give it a full year in the jar but this is close enough. I'm making a push this month to go through as many as possible to make room for this years stuff and hopefully get those jarred up also.

Notes:
• First time actually writing out the recipe for this, definitely not my first time making it though
• Had to go through and separate everything to weigh post ferment, so actual weights are probably a bit lower than written
• Pretty sure I had a single habanero in the fridge that needed to be used
• Stupid hot, hottest sauce I've made outside the Franks in a minute
• I was on the fence about adding the brown sugar but it ended up being a good idea. A second tablespoon would also have been a good idea
• Not too salty, but a quarter instead of a half tbs of salt would have worked better
• Added more pineapple than originally planned (260g) and it worked out well. Adding more would probably work well also
• Really good, only real change I'd make is less salt and a bit more brown sugar