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