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
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