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