Dill Pickle Jalapeno

Fermented Ingredients (63 days):
• Jalapenos 176g
• Yellow Onions 96g
• Garlic 27g
• Brine 3/4 Cups

Fresh Ingredients
• Yellow Onions 128g
• Green Bell Peppers 85g
• Garlic 36g
• Pickle Spears 151g
• Pickle Brine 1 Cups
• Dill (in the brine) 2 tbs
• White Vinegar 1 Cups
• Salt 1/2 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onion and the bell peppers in olive oil. Once that chars and loses color add the garlic cloves and cook until that browns. Add everything except the xanthan into the blender and blend on high for five minutes. Simmer on low for twenty minutes afterwards skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate

Notes:
• Pickles were from Grillos Pickles
• The brine had a few more things in it than just the dill but it was pretty negligable and common in pretty much all brines, so I didn't add it
• I did however fish out a bunch of the dill from the brine I didn't use
• Idea I've been sitting on for a minute
• Worked out pretty well actually. Good zing from the fermented ingredients that works with the dill
• Not very spicy, I got a tiny bit of heat on a fresh palate after just waking up. Otherwise it's really smooth
• Viscosity is a bit watery but that makes sense considering pickles are mostly water
• In the future, maybe add some mustard seeds and some more xanthan gum
• Good sauce but I'm wondering what to put it on. Would go really well with barbeque
• Fun to make a new green sauce

Mixed Hatch Tequila Lime b2

Fermented Ingredients (227 days):
• Raw Hatch 108g
• Roasted Hatch 115g
• Yellow Onion 143g
• Music Garlic 62g
• Brine 3/4 Cups

Fresh Ingredients:
• Green Bell Peppers 135g
• Yellow Onions 236g
• Garlic 48g
• Lime 1 Juiced
• Cilantro 25g
• Salt 1/2 tbs
• Tequila 1.5 oz Jose Cuervo Silver
• Water 1 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 3/8 tsp

Saute the fresh onion and bell peppers until they start to char and lose some color. Add the garlic and cook until it browns. Add everything to the blender except the xanthan and blend on high for 5 minutes. Simmer on low for twenty minutes scooping solids off the top. Reblend on low with the xanthan gum on low for sixty seconds. Bottle, refrigerate 

Notes:
• Bigger ferment jar but still tried to reduce that into a normal yield batch
• Biggest thing I did here was trying to thicken this up. Some extra xanthan gum on top of a longer cooking time to reduce the sauce a bit
• A little salty, I used more brine than usual so I should have under cut the salt a bit
• Last of my hatch peppers until the summer
• Overall a solid batch, maybe use more lime

Caramel Onion Reaper

Fermented Ingredients (416 days):
• Carolina Reaper 99g
• Yellow Reaper  57g
• Garlic 68g

Fresh Ingredients:
• Yellow Onion 1173g (3 medium)
• Orange Bell Pepper 144g
• Garlic 48g
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups  

Start by caramelizing the onions- slice up three large onions and cook with olive oil on low heat for 45 minutes, stirring every five minutes. Add more oil if necessary. Remove and saute the bell pepper, adding the garlic once the bell starts to char and lose color. Cook until the garlic browns, add everything to the blender. Blend on high for five minutes, then simmer on low for twenty minutes skimming solids off the top. Let it cool. Bottle, refrigerate

Notes:
• Idea I've been thinking about for a while
• Thick as hypothesized with all the onions. It's fine out of an old squeezed sriracha bottle but I don't know how this would pour out of a glass bottle. I should find out here soon
• Also very sweet which isn't much of a surprise. The brown sugar might be a bit much and would probably be better utilized when caramelizing the onions
• Good heat but it's definitely cut by everything else blended in with the peppers
• No brine on this, I reserved that for some spicy sauerkraut (which is having a hard time fermenting *sigh*)
• Color's not too bad, lighter than I thought it'd be with all the color from the onions. The yellow reapers really come through here
• Very similar to the garlic reaper, sweeter and obviously less garlic forward. Goes to show the peppers really star in both sauces despite attempts to showcase other ingredients
• Not as onion forward as you might expect. Three was a bit unnecessary, I wonder if it'd taste similar with one or two 
• Xanthan gum was in the original recipe but that got scratched after seeing how thinck this was. After a few weeks there's no separation issues
• Solid sauce but not something I find myself going back to often. Great recipe I'll revisit but missing that hook