Fermented Ingredients (251 days):
• Morita Peppers 63g
• Garlic 30g
• Yellow Onions 50g
Fresh Ingredients:
• Sweet Onions 235g
• Shallots 51g
• Red Bell Peppers 117g
• Garlic 59g
• Red Ghost Peppers 54g
• Cosmic Crisp Apples 198g
• Chili De Arbol 12g
• Limes 1 Juiced
• Paprika 1/2 tsp
• Cumin 1/2 tsp
• Salt 1.5 tsp
• Brown Sugar 1/2 Cups
• Cinnamon Sticks 2"
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Xanthan Gum 1/8 tsp
Sautee the fresh onions, shallots, and red bells until they start to char and lose their color, then add the fresh garlic and cook until that browns. Remove and then toast the chili de arbol until that starts to char also, meanwhile skin and core your apples. Add everything except the cinnamon and xanthan to the blender and blend on high for five minutes, then simmer for twenty minutes with the cinnamon stick. Let cool and remove the cinnamon, then reblend on low with the xanthan gum. Bottle, refrigerate
Notes:
• A lot of good feedback for this sauce, high demand at the bar
• I think the constancy is moving in the right direction, more watery than thick but not fluid enough that it needs the seatbelt over the opening
• Solids were skimmed
• I still added some cumin but reduced the amount at it worked out perfect
• I also used one cinnamon stick instead of two, it's faintly present and I think a second would work well going forward
• Closed the book on my red ghost peppers. Great medium spice, reapers would be too much here, but might be interesting. Habaneros or scotch bonnets would be fun also but might be missing some juice
• An extra lime might work well here
• Definitely progressing this recipe. Best yet for sure, almost there but I think there's one or two more tweaks to improve it
