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
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