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