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
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