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
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