Aguitas Moritas b3

Fermented Ingredients (132 days):
• Morita Peppers 67g
• Yellow Onions 127g
• Georgia Fire Garlic 30g
• Brine 1/4 Cups

Fresh Ingredients:
• Chili de Arbol 9g
• Yellow Onions 165g
• Red Bell Peppers 113g
• Garlic 28g
• Red Moruga Scorpions 7g
• Concord Crisp Apples 117g
• Honey 1.5 tbs
• Salt 1 tsp
• Brown Sugar 1.5 tbs
• Paprika 1/2 tbs
• Cumin 1 tsp
• Cinnamon Stick 2"
• Lime 1/2 Juiced
• Water 1.5 Cups
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Lightly toast the arbol and remove. Saute onions and bell peppers until they start to char, then add the garlic and cook until it browns. Skin and core the apples while that cooks. Add everything to the blender except he cinnamon stick and xanthan gum and blend on high for five minutes. Afterward simmer with the cinnamon stick for thirty minutes or until the sauce really starts to thicken, adding more water if necessary. Reblend with the xanthan gum on low for ninety seconds, bottle and refrigerate.

Notes:
• New idea here was to and some cumin and cinnamon and see what happens. Both at the same time start to play together a little bit but ultimately the two flavors contrast a bit too much when you really start to pick it apart. I think both idea would have been more successful independent of each other
• Cumin competes with the moritas for the dominant flavor which I don't like. A whole teaspoon was too much, half to a quarter would have worked better
• Paprika is a bit lost in all the flavor but grounds everything
• Cinnamon maybe needed a second stick but a reduced cook time. The sauce will reduce faster than it can pick up the cinnamon, and I had to add a half cup of water to the simmer to get the consistency back. I just added an extra half cup to the recipe to account for that
• The cinnamon is a nice spice during the holidays at least. I don't know if I'd want this if it's warm outside
• Consistency is the best of all three batches so far. Very thick but doesn't stick
• Fun ideas but I like the second batch recipe better

Honey Garlic Habanero b2

Fermented Ingredients (355 days):
• Habaneros 127g
• Brine 1 Cup 

Fresh Ingredients:
• Sweet Onions 267g
• Garlic 197g
• Orange Bell Peppers 146g
• Honey 6 oz
• Salt 1 tsp
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Saute the onions and bells until they start to char. Remove and add all the garlic, also sauteing until golden brown. Keep your eye on this and make sure it doesn't burn. Remove, combine all ingredients in blender. Blend on high for 5 minutes, then simmer on low for 20 minutes skimming solids off the top. Cool, then reblend with the xanthan gum on low for 60 seconds. Bottle, refrigerate. 

Notes:
• I was really unsatisfied with the honey garlic rush recipe so I pulled half the habs and some brine from a large fermented jar and threw together this recipe really fast. Explains why there's no garlic or onions in the ferment
• Regular grocery store garlic from here on till July, I think this was 4 heads worth
• A little more garlic and a little less honey in this batch, I think those were good moves
• A little bit more onion too, not super notable
• The store was out of yellow bells so I used an orange. The color is fun but I think I like the lighter better, this has a sickly carrot like orange. Not off putting, but not as appetizing
• A lot of heat from the habs, a bit surprised actually
• Perfect consistency between the honey and xanthan gum
• I don't have a bottle of the original recipe to compare, but really good and not needing much improving. I tried punching it up with the honey garlic ferment and then again with the sugar rush peppers. I think the simplicity here and just liking this for what it is makes this one of my more popular recipes

Honey Garlic SugarRush

Fermented Ingredients (111 days):
• Sugar Rush Stripey 40g
• Sugar Rush Red 96g
• Yellow Onions 33g
• Chesnok Red Garlic 19g
• Brine 3/4 Cups

Fresh Ingredients:
• Yellow Bell Peppers 134g
• Sweet Onions 230g
• Garlic 259g
• Clover Honey 8oz
• Salt 1 tsp
• Water 1/4 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 1/8 tsp

Saute the bells and onions until they start to char. Remove and add the garlic, sauteing carefully to make sure they brown but don't burn. Blend all ingredients on high for five minutes, then simmer lightly for twenty minutes. Reblend with the xanthan gum on low for sixty seconds, bottle and refrigerate.

Notes:
• Knock off recipe of my honey garlic habanero
• Most notable thing, this used pre peeled garlic
• Probably the biggest reason this recipe fell a bit flat. There's not really garlic or honey. There's not a lot of heat either. Mostly there's just flavor from the peppers, which aren't bad but totally missed the mark
• Kind of a weird stale flavor, a bit hard to describe
• No real sweetness from the honey, actually a bitter tang from the fermentation process
• And also no sugar from the sugar rush themselves, as is to be expected
• All in all a very tangy sauce but not a lot of depth going on otherwise. Not a lot of garlic, not a lot of honey. Hard to understand given the ratios but I'm chalking it up to two things:
• It needed regular hand peeled garlic
• It also needs habaneros. It was fun to see what another pepper would do to the recipe but the sugar rush, especially after ferment, doesn't mix well with everything else. Furthermore, it actually eclipses a lot of notes I normally enjoy. I handed some of these out for Xmas and I'm a bit disappointed this sauce fell a bit short. I only used the sugar rush jar because I didn't have any dedicated habanero jars and I'm left wishing I'd have saved these for something more original
• That said, it's been okay on food

Coconut Habanero

Cursed recipe, please don't make this!

Fermented Ingredients (197 days):
• Habaneros 51g
• Garlic 31g
• Mango 80g
• Yellow Onions 175g
• Brine 1 Cup

Fresh Ingredients:
• Yellow Onions 275g
• Red Bell Peppers 135g
• Carrots 56g
• Habaneros 40g
• Mangoes 195g
• Pineapples 190g
• Salt 1 tsp
• Brown Sugar 1 tbsp
• Coconut Water 3/4 Cups
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/4 Cups
• Xanthan Gum 1/8 tsp

Saute the onions, red bells, fresh habaneros, and carrots in olive oil until they start to take on some color. Add the garlic and cook until golden. Remove, next caramelize the pineapple and add everything to the blender except the xanthan gum. Blend on high for five minutes, simmer on low for twenty minutes. Reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• I've been putting this off because it's a rough sauce, but here we go I guess
• The idea was to make another tropical hab recipe with a mango and pineapple profile, highlighted by a coconut twist
• Flavor initially was almost inedible. It tasted atrifically sweet with a ton of acid from the vinegar. Pretty much no heat, just all sugar which was incredibly off putting
• A week and a half later the flavor has mellowed out a bit. Still very unbalanced, little heat to counter the sweetness
• Likely because this was a light habanero jar. I put in over 8 times as much fruit as I did peppers which was a big mistake
• A lot of that fruit matter materialized on the bottom of the pot it was boiled in. Over a pint of fruit sludge that ended up being thrown out
• I also used too much coconut water and the wrong kind. Mine had pulp and I used normal water ratios
• While it's not going to be a total drain pour like I initially thought, it definitely isn't getting sold or posted online. It might make a fun science experiment about the shelf life of a fruit heavy sauce
• I don't recommend anyone making this recipe. If you do, double the habaneros, halve the mango and pineapples. The coconut water can and probably should be omitted, but an 1/8 cup at most would probably give you notes without over powering anything. Maybe.
• This sauce sucks, but I'm happy to learn from mistakes

Mixed Hatch Tequila Lime

Fermented Ingredients (110 days):
• Raw Hatch 78g
• Roasted Hatch 46g
• Yellow Onions 114g
• Chesnok Red Garlic 50g
• Brine 1 Cups

Fresh Ingredients:
• Green Bell Peppers 145g
• Yellow Onions 357g
• Garlic 36g
• Cilantro 23g
• Limes 1.5 Juiced
• Salt 1 tsp
• Jose Cuervo Gold 1.5oz
• Water 1 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 1/8 tsp

Saute the green bells and onions until they start to close color and char. After which add the garlic and cook until it browns. Remove and add everything except the xanthan to the blender. Blend on high for five minutes, then simmer for twenty minutes to cook out the alcohol, skimming the solids and form on the top. Reblend on low for sixty seconds with the xanthan gum, bottle and refrigerate. 

Notes:
• Mix of raw and roasted hatch. Not very notable from jalapeno blends
• A lot of garlic but not super noticeable. Same with the onions, close to 500g and they still take back seat to the peppers
• I'm also thinking about 2.5 to 3 limes to really bring out that flavor a bit more
• Pretty standard batch. I think the full roasted hatch batch is still the best one I've made so far. I thought making a mix would come close to that, and while this is fine by all measures, nothing really stood out too strongly
• A bit watery, some separation. A full 1/4 of xanthan would work better
• I'm already almost through all this sauce so the next batch will be up soon enough. Let's push more lime and maybe a bit more tequila

Pineapple Scorpion Salsa

Ingredients:
• Roma Tomatoes 705g (seven medium)
• Garlic 47g (one head)
• Red Onions 259g (one medium)
• Red Scorpions 25g (five small)
• Pineapples 202g
• Pineapple Juice 1 tbs
• Salt 1 tbs
• Brown Sugar 1 tsp
• Water 2 cups

Cut the tops and halve all the tomatoes. Place face up on parchment paper and bake at 410*F for forty minutes. While that cooks, saute the onion and peppers, adding the garlic when they start to char. Cook until that browns, then caramelize the pineapple. Blend on low for 90 seconds or until desired consistency. Refrigerate. Yields ~55 oz

Notes:
• First thing to point out here is I used three of four less tomatoes than I usually do but kept everything else the same
• I'm skeptical of the peppers in the recipe. They should be all scorpions but some were shaped a bit flat, kind of like a bonnet or a ufo 
• All the peppers were tiny too. The last of all my frozen 2022 stuff
• Pretty hot regardless, if my reaper salsa is a 10 this is maybe a 7
• Onions and garlic are usually roasted with the tomatoes but I was running low on time so I peeled garlic while the tomatoes cooked and sauteed instead
• This was blended in my vitamix instead of my food processor. I blended low and the tomatoes made a thick creamy texture compared to the more grainy stuff I get in the food processor
• The result is the tomatoes being fully blended with the oil and making a thick creamy texture
• There are chunks of everything else. Big ribbons of peppers, pieces of garlic, strings of pineapple, globs of onion. Only issue here is the tomato skin splinters
• First time using sugar in a salsa. I like it with the fruit, it really takes the sweetness to a level that matches the salt
• Everything is balanced here. Only real issues I have here are the tomato skins and the garlic chunks being a bit too big and over powering on some bites. Maybe throw those in to blend with some of the water first, then add everything else

 

Pineapple Habanero

Fermented Ingredients (372 days):
• Habaneros 91g
• Carrots 104g
• Garlic 37g
• Yellow Onions 70g
• Brine 1.5 Cups

Fresh Ingredients:
• Yellow Onions 204g
• Orange Bell Peppers 162g
• Garlic 34g
• Pineapples 196g
• Salt 1 tsp
• Brown Sugar 1 tbs
• White Vinegar 3/4 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the onion and orange bells until they start to char, then add the garlic and cook until that starts to brown. Remove, and then caramelize the pineapple. Blend everything expect the xanthan on high for five minutes. Lightly simmer, skimming the solids off the top for 20 minutes. Reblend on low with the xanthan gum for sixty seconds, bottle and refrigerate

Notes:
• Year long ferment! Maybe my longest?
• Second-ish shot at a pineapple habanero sauce. All habanero pepper bill, the first batch was later renamed and became something different, so this will take that name 
• More brine than usual, I used a different glass jar that was a lot bigger, and this was made before I really started utilizing as much space as I could in the ferment
• Recipe would have had more habaneros but I used half for another sauce. Heat's fine where it is though
• Less pineapple than I wanted to use because I split the fruit I bought between this and a salsa. It's a little more submissive than I was shooting for
• A little bit too salty. Not enough to ruin this by any means, but I have no idea what kind of brine I was mixing and I didn't think about how half a cup of extra brine would mean more salt. A half or maybe quarter teaspoon would have worked a lot better
• This makes me glad I added the sugar because it helps balance out the salt a bit
• Pretty typical habanero heat, maybe a bit higher than I imagined
• Good color, I'm glad I went with the orange bell over the red
• Good smell. Heavy pineapple, garlic, and onion
• Good consistency. I did a quarter instead of the normal 1/8 of xanthan gum and it's oozy, but comes out of the bottle quickly
• Definitely more funk than a lot of my sauces. But I guess that happens when you let a ferment sit for over a year