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
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