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
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