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
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