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