Frank A 'Fermented' Bitch

Fermented Ingredients (365 days):
• Carolina Reaper 155g
• Garlic 61g

Fresh Ingredients:
• White Vinegar 2 Cups
• Salt 1/2 tbs
• Lime 1/2 Juiced
• Xanthan Gum 1/4 tsp 

Add all ingredients except the xanthan to the blender and blend on high for 5 minutes. Simmer afterwards for 20 minutes skimming the solids off the top. Reblend with the xanthan for ninety seconds, bottle and refrigerate 

Notes:
• One year ferment! Also a twist on the Frank series I've been meaning to do
• All measurements done post ferment. There's likely a lot of water absorbed so fresh ingredients are maybe 75% of the posted weight
• Spurred by the idea of a buffalo sauce base which is next weeks project
• Maybe a half cup of brine I'm saving for some sauerkraut/ other ferments 
• Originally 1/8 xanthan but that was too watery
• Frank with a tang. Not as hot as his counterparts but fun and tasty none the less

Buffalo Reaper

Fermented Ingredients (365 days):
• Carolina Reaper 155g
• Garlic 61g

Fresh Ingredients:
• Unsalted butter 12 tbs
• Red Pepper Flakes 1 tsp
• Cayenne Pepper Powder 2 tsp
• Smoked Paprika 1 tsp
• Honey 1 tbs
• White Vinegar 2 Cups
• Salt 1/2 tbs
• Lime 1/2 Juiced

Start by making a base sauce blending the peppers and garlic with the vinegar, salt, and lime juice on high for 5 minutes. Simmer that afterwards (wearing a mask) skimming the solids off the top, and let cool. Soften the butter in a microwave, add the remaining ingredients, blend everything together on high for another 5 minutes. Yields about 25oz 

Notes:
• First and foremost serve warm. When cold the butter starts to set and you're left with a whip cream texture. It's fine to store in the fridge or whatever but don't expect to use it efficiently
• To make this I used the frank a bitch sauce recipe as a base and added things from there (about 20oz). A lot of recipes I saw online suggested using equal parts liquid oz to butter tbs, which sounded disgusting to me especially when I consider all the fatty foods I'll probably put this on
• 12 tbs was almost too much even given the consistency
• Texture itself when warm is really good though. Very creamy but still pours fine
• Pretty hot but the butter tames it a bit. Using fresh peppers would probably be hotter
• I saw some people adding mustard to their buffalo sauces and I might try it next time
• Trying this fresh I thought I went overboard with all the spice and honey but they've all really come together nicely a week later
• Really nice tang from the ferment
• Maybe scale back the salt just a tiny bit but it tastes fine

Raw Hatch Tequila Lime

Fermented Ingredients (166 days):
• Hatch Peppers 154g
• Yellow Onion 104g
• Music Garlic 46g
• Brine 3/4 Cups

Fresh Ingredients:
• Yellow Onion 292g
• Green Bell Peppers 138g
• Garlic 30g
• Cilantro 22g
• Limes 2 Juiced
• Tequila (Camp Bravo) 1.5 oz
• Salt 1/2 tbs
• White Vinegar 1.5 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the green bells and onions in olive oil until they start to char. Add the fresh garlic and cook until that browns also. Add all ingredients except the xanthan gum to the blender and blend on high for five minutes. Simmer lightly for 20 minutes, skimming the solids off the top. Reblend on low with the xanthan gum for sixty seconds, bottle and refrigerate

Notes: 
• Ferment from summer of last year. I sealed it off thinking the jar had settled and noticed the jar had been slowly leaking fluid and now I have a big black ring in my cupboard. Honestly blessed it didn't explode, but I decided just to use it now so I didn't have to worry about it again
• First all raw hatch batch. The chili itself is a bit lighter than everything else I've made this recipe with. It's not bad but there's not as much flavor as a serrano or jalapenos. It allows all the other ingredients to come through a bit more, but I like the stronger pepper flavor 
• Ended up doubling up the xanthan gum, going forward I'll keep it there
• Used an entire medium onion, I've liked the recipes where I use half of a large one better. Next batch keep it under 200g
• Use fresh limes. I had one bought the night before and one the week before, I got x4 more juice from the fresh one
• Solid batch, I'm happy with it