Pepper Party Anniversary

Fermented Ingredients (156 days):
• Red Primotalii 6g
• White Ghosts 15g
• Red Ghost 14g
• 7 Pot Bubblegum 13g
• 7 Pot Brainstrain 19g
• Skunk Red 15g
• Chocolate Skunk 15g
• MA Pale Rider 23g
• Morgua Red Scorpion 18g
• Red Scorpion 9g
• RB003 12g
• Carolina Reaper 12g
• Red Gator 13g
• Yellow Scotch Bonnet 25g
• Yellow Fatalii 7g
• Habaneros 9g
• Garlic 43g
• Yellow Onions 151g
• Brine 1/2 cups

Fresh Ingredients:
• Sweet Onions 358g
• Garlic 59g
• Red Bell Peppers 135g
• Limes 1 Juiced
• Honey 2 tbs
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Salt 1 tsp
• Xanthan Gum 1/8 tsp

Saute the fresh onion and bell pepper until they start to lose color and char, then add the garlic and cook until that browns. Add everything to the blender except the xanthan gum and blend on high for five minutes. Remove and simmer on low for twenty minutes, cool, then reblend on low with the xanthan. Bottle, refrigerate. 3.4 pH, yields about 40oz

Notes:
• Pretty spicy! I was curious about where the heat would be with so many different Scu, in the upper tier absolutely 
• I had to guestimate the fresh garlic because I didn't write it down for whatever reason. I think 59g is correct but it was an entire head of garlic
• Same with the brine, I thought I got most of it out but a ton came out with the peppers so I added another 1/4 cup to the recipe
• Perfectly seasoned
• Great consistency, thick but fluid 
• Good color, I wanted something deeper so I went with the red bell pepper
• I like where the acid's at, I was on the fence about the lime and acv but it all worked out fine
• Good sweetness from the onion and honey. I decided against brown sugar and what I did instead balances everything out nicely
• I used a 24oz jar instead of a 16oz mason to ferment this
• I thought about adding a fruit co-star but this sauce is really about the peppers
• Just a little bit bitter on the end but I think that will smooth out in the next week or two
• Fun idea and happy birthday to my blog! 50 recipes in 52 weeks, some being themes and variations of each other, all the others original recipes. To celebrate, I took two of each pepper I have stashed in my freezer and fermented them for five months and came up with this. Thanks to everyone who's been visiting the blog, it's been a fun passion project and I'm glad I can contribute to the spicy community and genuinely think it's awesome people are making and enjoying recipes I came up with. Looking forward to continuing to make new sauces and salsas and sharing them with everyone. Stay spicy ya'll 😎

Frank A 'Thicc' Bitch

Ingredients:
• Carolina Reaper 149g (32 pods)
• Garlic 36g
• Lime 1 Juiced
• Salt 1/2 tbs
• White Vinegar 2 Cups
• Xanthan Gum 1/4 tsp

Peel and lightly saute the garlic in olive oil until it browns. Add all ingredients except the xanthan gum to the blender and blend on high for five minutes. Bring to a boil and simmer on medium low for a 20 minutes to reduce. Run your fans and consider a mask. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate

Notes:
• Heat where it should be at
• Great color
• Biggest difference in this recipe is doubling the xanthan which worked out great
• Could use a bit more lime. 1.5 minimum
• Biggest issue I've been struggling with is the viscosity. I think I nailed it here but neglected a few key ingredients. More lime, more garlic
• Straight forward intense wing sauce, just how I like it

Avacado Serrano Salsa

• Tomatillo 310g
• Yellow Onion 275g
• Serranos 49g
• Garlic 41g
• Avocado 206g
• Lime 2 Small Juiced
• Salt 1 tbs
• Water 1.5 Cups

Slice up the onion and serranos and saute in olive oil until they start to char and the onion loses color. Add the garlic and cook until that's golden brown. Meanwhile, boil the tomatillos until they take on a dark green color and reserve 1.5 cups of water. Once everything's cooked blend together with the reserved water until desired consistency

Notes:
• A few tweaks to my avocado recipe, no super hots and no jalapenos
• There was going to be cilantro but I realized I accidentally bought parsley instead
• Initially only had one lime but I upped it to two
• Earthy flavor from the serranos, not very hot
• I left this batch a bit chunky. I made it in my vitamix and didn't want to over blend it and end up with anything too creamy
• Almost too much salt. It's fine but I would have liked 3/4 tbs better
• I like it but it's not as good as my regular avocado salsas

Mixed Red Mango

Fermented Ingredients (72 days):
• Red Primotalli 33g
• Red Moruga Scorpion 36g
• Red Carolina Reaper 39g
• Yellow Onion 108g
• Garlic 37g
• Brine 1/2 Cups

Fresh Ingredients:
• Red Bell Peppers 92g
• Yellow Onions 63g
• Garlic 49g
• Mango 200g
• Salt 1/2 tsp
• Brown Sugar 1 tbs
• Water 1/2 Cups
• White Vinegar 2 Cups
• Apple Cider Vinegar 1/4 Cups
• Xanthan Gum 1/8 tsp

Saute the fresh onion and bell pepper until it starts to char, then add the garlic until that browns. Remove and caramelize the mango. Blend everything together except the xanthan gum on high for five minutes, then simmer on low for ten minutes scooping solids off the top. Reblend with the xanthan gum for sixty seconds. Bottle, refrigerate

Notes:
• Idea I had taking three of my hottest peppers
• When trying to decide a fruit I saw mangos for the first time this year at the grocery store and went for them
• A bit watery in viscosity, I thought given all the ingredients I could use less xanthan gum but I should have gone with the 1/4 tsp
• Lots of sediment in the bottom of my pot post boil. I omitted most of it but blended some in for body
• A little bitter, I thought about adding some more brown sugar but decided against it. Maybe a mistake
• Great pepper flavors, very floral and a bit fruity
• Not a ton of mango though, peppers take most the flavor. The mango does add a nice balance but for so much fruit in a sauce it's not the most forward
• I like it but I wish I had blended more of the pulp into the final product