Mango Peach Reaper

Fermented Ingredients (65 days):
• Carolina Reapers 155g
• Yellow Onions 125g
• Garlic 80g
• Brine 1.25 Cups

Fresh Ingredients:
• Yellow Onions 284g
• Shallots 58g
• Red Bell Peppers 146g
• Garlic 42g
• Peaches 96g
• Mangoes 166g
• Limes 1 Juiced
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/3 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions, shallots, and bell pepper until they lose color and start to char, then add the fresh garlic and cook until that browns also. Meanwhile, pit and peal your peaches and mangoes. Combine everything except the xanthan gum in a blender and blend on high for 5 minutes, then simmer on low for 20 minutes, skimming solids off the top. Reblend with the xanthan gum on low for sixty seconds, bottle and refrigerate. 

Notes:
• Commission for a local taco truck, pretty big yield, maybe 50oz
• Up front this was just supposed to be a peach reaper sauce. I bought them when they were pretty firm and waited a few days for them to soften up. I got side tracked with work and by the time I got to them they were starting to spoil, one or two of the five started to mold and bleed a bit
• What's nuts is even at this point the ones that weren't thrown out were pretty bland. Not a lot of sugar or flavor. I had some mangoes on hand threw them in
• Result is pretty solid. Mangoes definitely steal the show but the peaches cut the flavor a bit
• It's pretty sweet. Not over the top but I wouldn't want any more sugar in this
• Good heat. Good color, good aroma
• That bottle on the left is a little under filled and it's bothering me so much more than it should
• I still want to do a straight peach reaper someday. Definitely need to sample the peaches before going through with it. I know they're out of season in April and was surprised to see them at all. I don't remember where I got them, either Raleys or Winco. But definitely do a better job sourcing next time. Maybe a farmers market
• That said I'm still happy with this and have a lot of positive feed back

El Pato Green #1

• El Pato Green sauce 15.5 oz
• White Onions 94g
• Garlic 8g
• Lime 1/2 Juiced
• Cilantro 5g
• Salt 1/2 tsp
• Cumin 1/8 tsp

Mince the garlic and cilantro, finely dice the onion. Mix everything with a spoon

Notes:
• Hopping on the reddit el pato wagon
• Super small test batch designed to the scaled up
• Green can already has jalapenos in it so I didn't add any peppers
• Not very spicy at all comapred to the yellow can
• Good call on the cumin amount, I thought I used way too much until I fully blended it together
• I didn't want to use a blender so I could keep the color. I really took my time cutting everything up and it still seemed a bit too chunky. When up scaling it'd rather just blend the garlic, onion, and cilantro with a small amount of sauce
• Also used a bit too much garlic and onion. It over powered everything else just a bit too much
• The el pato hype is pretty real. I love the color and always wondered how to make actual restaurant style salsa. Key is canned sauce instead of always blending store bought roma tomatoes. It's insane I tried so hard trying to replicate that when the answer was so obvious. I always assumed fresher stuff would taste better, but guess that's not always the case!
• Looking forward to tweaking this recipe. Green el pato isn't bad but I prefer the yellow

 

White Onion Verde Salsa

• Tomatillos 537g
• Jalapenos 154 g
• Garlic 31g
• White Onions 206g
• Cilantro 14g
• Limes 1.5 Juiced
• Water 1 Cups
• Salt 1 tbsp

Boil the tomatillos until they turn dark green, reserving a cup of the water. Meanwhile, saute the jalapenos and garlic in olive oil until the skins blister and the garlic browns. Blend on medium for twenty seconds. Refrigerate

Notes:
• Four large jalapenos and ten medium tomatillos
• 3/4s of a large white onion which normally cook but this went in raw
• I love this salsa!
• Really nailed the ratios of everything, heavy on the onion, garlic, and salt which is what I was aiming for. Much more aggressive flavor compared to the yellow onions 
• Vibrant green which is something I've been missing when sauteing the onions I normally use
• Reminds me of when I first stared making fresh salsa and would just wing my recipes
• Next time maybe up the heat with some serranos, maybe a white ghost or two