7 Pot Buffalo

• 7 Pot Brainstrain 255g
• Garlic 53g
• Lime 1 Juiced
• Honey 1 tbsp
• Butter 13 tbsp
• Cayenne powder 2 tsp
• Smoked Paprika 1tsp
• Red pepper Flakes 1 tsp
• Mustard Powder 1 tsp
• Celery Seeds 1 tsp
• Salt 1 tsp
• White Vinegar 1.75 Cups
• Apple Cider Vinegar 1/2 Cups
• Xanthan Gum 1/4 tsp

Make your base by blending the 7 Pots, garlic, salt, and vinegar on high for five minutes. Simmer on low and let cool, skimming solids off the top. Then blend in everything else on high for an additional five minutes. Bottle, refrigerate


Notes:
• batch two, there's a lot to unpack here-
• off the top, using frozen seven pot peppers instead of fermented reapers. Not surprising but there's less heat and funk. A lot less depth
• I also added mustard powder which I wasn't a huge fan of, and to cut that I added more butter than the last batch
• I saw mustard powder in some online recipes but I have to disagree with it. Maybe in a smaller quantity? it'd work but I really wish I omitted it. Now I know though  
• It just doesn't work well. It reminds me of the powder you get in Kraft mac n cheese
• Just lots of preserved dairy flavor. Likely a product of the vinegar and butter
• For whatever reason, despite that the sauce is really fluid. It doesn't seize up at all when chilled
• Good color, bright vibrant orange. As noted good viscosity, very creamy
• This sauce was a step backward. I feel like I nailed the original recipe, there wasn't much of a reason to change it. I feel like sometimes I try to optimize and fix what isn't broken, this is a good lesson to leave things alone now and then
• This sauce kinda sucks. It's edible but it will take forever to finish

7 Pot Mango

Fermented Ingredients (490 days)
• 7 Pot Brainstrain 61g
• Yellow Onions 169g
• Killarney Garlic 37g
• Brine 1/2 Cups

Fresh Ingredients:
• Yellow Onions 236g
• Orange Bell Peppers 216g
• Garlic 74g
• Mangoes 203g
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/4 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, after which add the fresh garlic and cook until that starts to brown also. Remove and lightly caramelize the mangoes. Add everything to the blender except the xanthan gum and blend on high for five minutes. Afterwards simmer on low for 20 minutes, skimming the solids off the top. Let cool, and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.  

Notes:
• First time really getting to know these peppers. Hot but not atomic, maybe a 6/10 next to a reaper. Google has it 1.175 million scoville, hot but not insane 
• Stabilized by David Cappiello in 2008. Member if the Trinidad family  
• Fruity profile, expected with the color
• 7 pot brainstrain, not to be mixed with my 7 pot bubblegum
• They're smaller and have more wrinkles, the bbg is smoother and bigger, not as hot
• Kind of a small jar. Normally I use a heavier pepper bill but this jar was light on the peppers and blanced more towards the onion and and garlic
• Result is a good kick but no where near the heat of reapers, still way above a habanero
• Sugar ratio is balanced to the heat but eclipses the onions and garlic
• Still pretty roasty though. I'd up the garlic by maybe half a head
• Mango flavor is a bit weak, the sugar makes it obvious it's fruited but blind I don't know if I'd be able to identify it
• Faded orange coloring, garlic sugar and heat on the nose
• Pretty sweet which makes it off putting on certain foods. Breakfast stuff is a no but solid on tacos and chicken
• Really successful sauce on the right food. Would make again with a stronger roasted backbone, cut the sugar a bit, definitely add more peppers