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