Peach Habanero

Fermented Ingredients (192 days)
• Habaneros 81g
• Yellow Onions 142g
• Garlic 34g
• Brine 3/4 Cups

Fresh Ingredients:
• Sweet Onions 216g
• Shallots 39g
• Peaches 303g
• Yellow Bell Peppers 126g
• Garlic 57g
• White Vinegar 1.25 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/3 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions, bell peppers, and shallots. Once they lose color and start to char add the garlic and cook until that browns also. In the meantime, peel and pit the peaches. Once all that's finished add everything except the xanthan gum to the blender and blend on high for five minutes. Afterwards simmer for twenty minutes, skimming solids off the top. Reblend with the xantham gum on low for sixty seconds, bottle and refrigerate.

Notes:
• A few notable things here so let's dive in-
• Shallots! First time using shallots in a while. It was kind of spontaneous passing them in the grocery store but they work well despite the heavy onion and garlic
• The other big note here is the brown sugar- I also added this post inital blend because the sauce was missing something and the thing was more sugar
• The peaches were a bit over ripe but still lacked some sweetness, hence the above
• Consistency is a bit fluid but not too watery
• Pretty roasty but in a good way 
• Good tang from the ferment, not sour at despite the peach acids
• Low heat but high flavor
• Not my Bourbon Peach but maybe even better. I feel like maybe I sleep on habaneros because I want my mouth to melt but the flavor of these peppers really does go with just about anything. Fun project but I need to start fermenting more habs 

Jalapeno Tequila Lime b2

Fermented Ingredients (327 days):
• Jalapenos 108g
• Yellow Onions 174g
• Garlic 27g
• Cilantro 11g
• Brine 3/4 Cups

Fresh Ingredients:
• Green Bell Peppers 173g
• Yellow Onions 35g
• Garlic 46g
• Limes 1.5 Juiced
• Cilantro 16g
• Jose Silver Tequila 1.5 oz
• White Vinegar 1.25 Cups
• Water 1/2 Cups
• Salt 1 tsp
• 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 garlic until that starts to brown. Add all ingredients to the blender except the xanthan gum and blend on high for five minutes, then simmer for twenty minutes skimming the solids off the top. Let cool, then reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• First time fermenting cilantro, making sure it's at the bottom of the jar so it doesn't float tot he surface
• Definite kick to it, I don't know if this had more jalapenos than previous or if they're just a bit stronger 
• Consistency is on point, not too runny and not too thick
• Could use maybe another lime
• Solid batch as usual. This recipe is really getting dialed in