7 Pot Pineapple

Fermented Ingredients (39 days):
• 7 Pot Bubblegum 115g
• Yellow Onions 110g
• Garlic 40g
• Brine 3/4 Cups

Fresh Ingredients:
• Shallots 204g
• Yellow Bell Peppers 126g
• Garlic 76g
• Pineapple 260g
• Lime 1 Juiced
• White Vinegar 1.5 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 2 tbs
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers until they lose color, adding the garlic and cooking until that browns. Remove and caramelize the pineapple. Add everything to the blender except the xanthan, blend on high for five minutes. Simmer on low for twenty minutes, skimming solids off the top. Let cool, reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• Good color, dark orange close to red
• Sweet and roasty aroma as expected
• Pretty hot! I wasn't sure how the bubblegum 7 pots would stack up compared to the brainstrain but these are definitely hotter. I thought this would be more moderate but this is up there towards the higher end of that spectrum
• I gave some to the guy at my new taco truck and he said it fucked him up
• These aren't as fruity as reapers or the brainstrain. A bit more earthy for sure
• Sugar and fruits come through on the back end
• Still a bit watery despite how much xantham I used but that's fine
• Lots of garlic, I remember using a head which must have been pretty big  
• Pretty solid recipe, not a lot of changes I'd make here