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