Serrano Tequila Lime b2

Fermented Ingredients (151 days):
• Serrano 222g
• Garlic 28g
• Yellow Onion 162g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onion 312g
• Green Bell Pepper 124g
• Garlic 33g
• Cilantro 25g
• Lime 2 Juiced
• Jose Cuervo Gold 1.5oz
• White Vinegar 1.5 Cups
• 1/2 Cups Water
• Salt 1 tsp
• Xanthan Gum 1/8 tsp

Cut up the fresh onion and bell pepper and saute with olive oil until it starts to brown and char. Add the garlic and cook until that browns also. Add everything to your blender except the xanthan and blend on high for five minutes. Afterwards simmer for 20 minutes skimming solids off the top, then let cool and reblend on low with the xanthan for sixty seconds. Bottle, refrigerate.

Notes:
• First all Serrano sauce so I'm rebranding the name
• More fermented products using a 24oz jar instead of a 16oz mason
• Still kept the 16oz fresh bill so sauce is a bit thicker which I like, smaller yield
• Heavy cilantro, it was going to be 33g but I didn't like the look and took out 8g
• Went in heavy with the second lime finally. Good but still not very prominent, maybe 3 limes next time?
• Spicy, which was the point. Fun to see this sauce with a bit of a kick finally
• On the fence, but I decided against adding some fermented tomatillos. It'd also pollute the pepper bill with jalapenos

Avocado White Ghost

Ingredients:
• Tomatillo 420g
• Yellow Onion 282g
• Avocado 212g
• Jalapeno 35g
• Serrano 27g
• White Ghost 22g
• Cilantro 12g
• Water 1 Cups
• Lime 1 Large Juiced
• Salt 3/4 tbsp 

Peel and rinse the tomatillos, then boil until the color changes from light to dark reserving a cup of the water. Slice up the onion and saute with the peppers in olive oil, adding the garlic once they start to char. Once the garlic browns, add everything to the blender and blend on high for 20 seconds. Bottle, refrigerate.

Notes:
• I used 13 mixed sizes on the tomatillos
• For the avocado it was 3 small ones, I got lucky with small pits
• I usually add a bit more water but the consistency on this worked out perfect
• Maybe a tablespoon of olive oil added into the blend left over from the frying pan
• I initially had a 1/2 tbs of salt but added another half of that
• The white ghosts seemed to be a good move, there's a bit more citrus and less of an earthy taste compared to the red ghosts
• The heat however is a bit lower than the reds
• In the future some ideas might be a teaspoon of cumin and a small pinch or two of mexican oregano, being very mindful of the batch I ruined by adding too much 
• Really solid batch, will make a good sauce for the breakfast burritos I'm prepping tomorrow