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!
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