Garlic Reaper b2

Fermented Ingredients (640 days):
• Carolina Reapers 103g
• Garlic 140g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onions 269g
• Orange Bell Peppers 158g
• Garlic 167g
• Limes 2 Juiced
• Honey 2 tbsp
• Salt 1 tsp
• Water 1/2 Cups
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Saute the onion and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic and cook until that browns, taking care to make sure it doesn't burn. Add all ingredients to the blender except the xanthan gum and blend on high for five minutes. Simmer for 20 mins scooping solids off the top, then reblend on low for sixty seconds with the xanthan gum. Bottle, refrigerate.

Notes:
• Longest ferment ever! The OG date ink smeared so I had to guess, but it was January of 2023, one of the first jars I started fermenting when I got into the hobby
• Only 3 heads of fresh garlic. What I had but normally my garlic heavy sauces are +100g
• That's okay though because the cloves were small and I got tired of peeling them. Smith's garlic over Raley's garlic all day
• Thick but fluid, added the stopper caps but it's not really necessary
• Heat. After being in the game a while I've heard a lot of talk down about reapers but they're still the hottest I've come across
• Added sugars work but curiosity where it'd be without it. I think that I thought the profile needed some rounding
• Could use an extra head or two of garlic but it comes through just fine
• Dude this sauce is so good. No fruit to hide behind, just straight delivery and I'm super proud of it. Stupid hot, thick texture, developed flavor. All cylinders firing on point here. Really glad to have this selling out my friends taco truck!

Moruga Mango

Fermented Ingredients (85 days):
• Red Moruga Scorpions 132g
• Yellow Onions 125g
• Garlic 38g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onions 245g
• Orange Bell Peppers 153g
• Garlic 61g
• Mangoes 245g
• Limes 1 Juiced
• Brown Sugar 3/8 Cups
• Salt 1 tsp
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Xanthan Gum 1/8 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 until that browns also. Add all ingredients except the xanthan gum into the blender and blend on high for five minutes. Simmer for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• Quickish turn around on the ferment. I was on the fence using a jar of chocolate skunk peppers but wanted something with some heat since this was a commission
• Fermented in a 24oz old pasta sauce jar, higher ratios 
• Fun name and idea
• Was very thick post blend so I added the water as an after thought post simmer. It wasn't a bad idea but the consistency is a bit runny
• Fruit comes through without being too sweet
• Sugar addition was a good move, I was worried about bitterness from the ferment but that's not an issue. Almost too sweet immediately after making it but it's evened out a bit 
• Floral and a bit sharp
• Medium heat on my personal index. Scorpions aren't quite on par with reapers
• Dark color which I don't really understand. Maybe a yellow bell would lighten it up a bit 
• More or less what I envisioned. It's good but there's something I can't put my finger on that holds it back a little. Maybe pepper selection, this is one of my first scorpion heavy sauces so it might be a profile thing. That said, I'm still pretty proud of it which is good since it's for sale at my friends taco truck
• Not sure what I'd do different next time. Maybe a bit more garlic and onion to make it a bit more savory, or less mango 

Pineapple Primotalli

Fermented Ingredients (237 days):
• Primotallis 100g
• Yellow Onions 110g
• Garlic 29g
• Brine 1/2 Cups

Fresh Ingredients:
• Yellow Onions 192g
• Orange Bell Peppers 139g
• Garlic 53g
• Pineapple 281g
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• 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 cook until that browns. Remove and caramelize the pineapple. Add all ingredients except the xanthan gum into the blender and blend on high for five minutes. Simmer for twenty minutes, skimming solids off the top. Cool and reblend with the xanthan gum for sixty seconds. Bottle, refrigerate.

Notes:
• Off the bat a little bitter from the ferment
• Hot but not insane. Was curious where the primotallis would land but it's a few bars lower than reapers
• Sugar is right where it should be, the brown sugar addition was a good move. Maybe just a little less with fruited sauces 
• A little fluid on the consistency, maybe a bit more xanthan
• Pineapple shines, amount is pretty solid
• Salt is on point, even with these dumb high sodium winco pizza bites
• Balance is good, wouldn't move any ratios but there's always room for more onion/ garlic
• Primotalli peppers are floral and spicy, this is my first real intro to them. More kick than a ghost but less than reaper, not too earthy and go well with acidic fruits