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
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