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
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