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