Roasted Hatch Tequila Lime b2

Fermented Ingredients (30 days):
• Hatch Peppers 360g
• Yellow Onions 126g
• Garlic 34g
• Brine 1/2 Cups

Fresh Ingredients:
• Sweet Onions 281g
• Green Bell Peppers 142g
• Garlic 52g
• Limes 3 Juiced
• Cilantro 19g
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Tequila (Jose Cuervo White) 1.5oz
• Xanthan Gum 1/4 tsp

Saute the bell peppers and sweet onion in olive oil while you peel the garlic, adding that once the onions and bell start to char and lose color. Once the garlic browns add everything but he xanthan to the blender and blend on high for five minutes, then simmer for 20 minutes skimming the solids off the top. Cool, and reblend with the xanthan gum, bottle and refrigerate.

Notes:
• Hatch peppers roasted at Raley's grocery
• These were the '1904' hatch pepper batch which were their mild batch. I have two (?) medium and hot also
• I think my favorite variant of this recipe was the roasted hatch from Oct of 2023, I tried to stay pretty true to that recipe but this falls a bit short. Still trying to figure out why
• I added more limes finally but it still doesn't translate too well. Lots of citrus though, I get that's a bit of a contradiction
• No kick, as is expected
• Still a nice tang from the tequila and ferment
• Solid as always, just missing a bit of that magic. Why.

RMP003

Fermented Ingredients (419 days):
• RB 003 94g
• Yellow Onions 107g
• Georgia Fire Garlic 40g
• Brine 1/4 Cups

Fresh Ingredients:
• Yellow Onions 242g
• Red Bell Peppers 147g
• Shallots 59g
• Garlic 51g
• Mangoes 108g
• Pineapples 136g
• Salt 1tsp
• Brown Sugar 2 tbs
• White Vinegar 1.25 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 3/4 Cups
•Xantha Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color. Add the garlic and cook until that browns. Add everything to the blender and blend on high for five minutes, then simmer for twenty minutes skimming the solids off the top. Cool, reblend with the xanthan for sixty seconds, bottle and refrigerate.

Notes:
• Dude it's been a while. I made this five months ago and am just now am getting around to the notes. I have a new pc and keyboard, fast but rigid making this a bit difficult
• First time using RB003 peppers, not as hot as reapers but very close
• Unmistakable tang from the ferment
• Sharp citrus followed buy warm sugar
• Balanced between heat and sweet
• Legit strain I'm looking to buy again
• Tropical flavors play nice, sugar is just enough submissive to the heat

Mixed yellow pineapple

Fermented Ingredients (468 days):
• Scotch Bonnets: 58g
• Habaneros 122g
• Yellow reapers 34g
• German Garlic 3g

Fresh Ingredients:
• Sweet Onion 310g
• Yellow Bell Peppers 208g
• Garlic 52g
• Pineapple 300g
• Honey 1 tbsp
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups

Saute the sweet onions and bell peppers in olive oil until they start to char and lose color, after which throw in the fresh garlic and cook until that browns. Once that's done remove and caramelize the pineapple. Blend everything except the xanthan on high for five minutes, then simmer for twenty minutes skimming solids off the top. Cool, bottle and refrigerate

Notes:
• First and foremost, this sauce kinda sucks.
• It's too sweet and has a weird flavor to it, stale is the first adjective that springs to mind. I dont know if something went wrong with the ferment or it was a fresh ingredient issue, but the sauce just tastes...old
• To be sure, I used way too much pineapple and thought adding the honey would bring some depth to the sugar. Definitely not the case
• The sugar from the pineapples probably marries better with brown sugar if I'm looking for a bit more
• Interesting pepper bill. I think I was looking to make a medium yellow/ orange blend. It's kind of spicy?
• What would I do different? Less sugar but I think there's something fundamentally broken here
• Normally I add Xanthan Gum but this was thick enough I omitted it
• Not a fan of this but I have like 40 oz. Not good enough to sell but not bad enough to throw out, so I'll probably revisit with more notes