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
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