Fermented Avocado White Ghost Salsa

Fermented Ingredients (265 days):
• Tomatillos 90g
• Yellow Onions 105g
• Jalapenos 90g
• Brine (3.5%) 1/2 Cups

Fresh Ingredients:
• Tomatillos 492g
• Garlic 21g
• Yellow Onions 244g
• White Ghost Peppers 27g
• Serrano Peppers 51g
• Avocados 134 g
• Cilantro 25g
• Water 1 Cups
• Limes 1 Juiced
• Salt 1 tsp

Peel and wash the fresh tomatillos, boil until the color changes and reserve a cup of the water. Saute the fresh onion, serranos, garlic, and ghost peppers in olive oil until they start to char. Add all ingredients to blender and blend on low for thirty seconds. Refrigerate, keeps for two weeks. 

Notes:
• Guacamole ferment
• A few notes implented from my first batch. I added more fresh ingredients and tried to balance out the salt. Better consistency and better proportions
• More or less successful, very salty because I had to add an extra half teaspoon to balance out the bitter avocado I bought. No idea why, it was perfectly ripe
• Glad I used the brine for this instead of a different ferment
• Still a bit sour, maybe the lime could be omitted
• Very tangy though, nice kick playing with the heat 
• Also hotter than  usual. I added an extra pepper and I like the heat but it eclipses the base sauce a bit
• This moved in the direction I wanted. Good tang with less acid, very addictive
• Still just a bit too sour. Maybe fermenting the tomatillos aren't the play, lose the lime. Also use a better avocado, less salt, and this salsa might be what I wanted it to be

Garlic Reaper

Fermented Ingredients (391 days):
• Carolina Reapers 87g
• Yellow Reapers 89g
• Garlic 33g
• Brine 1 Cup

Fresh Ingredients:
• Garlic 322g
• Red Bell Peppers 182g
• Sweet Onions 255g
• Limes 1.5 Juiced
• Salt 1/2 tsp
• White Vinegar 1.25 Cups
• Xanthan Gum 1/8 tsp

Slice up the onion and bell pepper and saute in olive oil until it starts to lose color and char. Remove and add the garlic, cooking until golden brown. It's very important not to let this burn. Once cooked, add everything except the xanthan to the blender and blend on high for five minutes. Simmer afterwards on low for 20 minutes and let cool. Reblend with the xanthan gum on low for sixty seconds, bottle and refrigerate

Notes:
• Six or seven heads of garlic hand peeled, took about an hour
• On the fence about adding sugar but decided against it for a more savory flavor
• Good viscosity, thick but moves around easily
• I like the color but this could have been lightened up easily with a different bell pepper
• Moving through all my old ferments. I have one last jar from this era that I might just let ride long term for science
• I let a friend at work rate this, he's seasoned but not a regular and gave it a 7/10 for heat
• Garlic has a strong back bone but still doesn't really stand out as much as I like. I threw in a ton so I wonder how much more you need to stand up to the heat of this many reapers
• A little basic. I can appreciate that but also I think this could be punched up a bit. Heat kind of blinds everything 
• Measurements done post ferment, so there's some water weight to them. Dry weight's maybe 3/4 of  this