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
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