Bourbon (White Ghost) Nectarine

Fermented Ingredients (163 days)
• White Ghost 117g
• Yellow Onion 108g
• Garlic 38g
• Brine 1/2 Cups

Fresh Ingredients:
• Nectarines 283g
• Sweet Onion 268g
• Orange Bell Peppers 206g
• Garlic 55g
• Salt 1 tsp
• Brown Sugar 1/3 Cups
• Bourbon (Evan Williams) 1.5 oz
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic and cook that until it starts to brown  also. Remove the skins and pits from the nectarines and add everything to the blender except the xanthan gum and blend on high for five minutes. Simmer on low for 20 minutes, skimming solids off the top. Reblend on low for sixty seconds with the xantham gum, bottle and refrigerate

Notes:
• Nectarines were on sale so I thought why not
• First sauce in a while and I'm glad it's a banger
• Color is similar to bourbon peach, just a bit lighter this time around
• Medium spice, pretty much what I expected from the white ghosts
• A little bitter, maybe should have used a touch more brown sugar
• Fruit comes through nicely
• Good seasoning and consistency. Fluid but not too watery
• Bourbon was added ona  whim. I felt like it needed something and the bourbon was a perfect fit
• Missing something but I'm not quite sure what. Maybe another type of pepper to help round out the flavor profile

White Ghost Bonnet Mango Roja

• Roma tomatoes 750g
• Mangoes 301g
• Yellow onion 101g
• Red onion 102g
• White ghosts 23g
• Yellow scotch bonnets 37g
• Garlic 22g
• Limes 1 Juiced
• Salt 3/4 tbs
• Water 1 Cups

Roast the tomatoes on high at 430* for 30 minutes, then broil for 5 minutes until they start to char and blister. Meanwhile, saute the onions and peppers in olive oil, adding the garlic once they start to char. Once the garlic starts to brown, add all ingredients into a food processor and puree on high for three minutes.Remove, refrigerate.

Notes:
• I'm back from a brief hiatus! Life has been nuts and I've had a backlog of things to consume. Things still suck but I should have more recipes moving forward in the near future. Thanks to everyone still viewing spicyhands, I'll have some new things coming at you very soon
• 6/10 heat, was on the fence on adding the bonnets but I think it added a nice depth of flavor. Some earthy-ness to counter the citra sweetness
• Very chunky! Heavy garlic just like I planned it, balances nicely against the fruit
• This was going to be a pineapple salsa but I'm glad I grabbed the mango
• A little bit salty. 1/2 tbs would be too little, 3/4 was too much. Aim for 5/8 next time
• I wanted all raw red onion, but settle for a mix of fried red and yellow. The fruit balances the sugar ratio nicely so no need to bring it out in a frying pan really.
• Maybe should have caramelized the mangoes first, still pretty sweet
• Result is a little too sweet and sugared, especially with the salt from a corn chip. Still really good though
• Recipe with no thought grabbing stuff from the grocery store. Still pretty good

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