Mixed Pato Ghost Salsa

Ingredients: 
• El Pato Yellow 30oz
• El Pato Green 15oz
• Garlic 36g
• Red Onions 136g
• White Ghost Peppers 37g
• Limes 1.5 Juiced 
• Cilantro 7g
• Salt 1/2 tsp
• Cumin 1/2 tsp 
• Xanthan Gum 1/4 tsp

Blend the onions (diced), garlic, peppers, cilantro, and 5oz of the El Pato on medium for sixty seconds. Then add everything else and blend on low for thirty seconds. Refrigerate 

Notes: 
• First and foremost this is my first full batch el pato base, a few things wrong here but a lot of things right 
• This was supposed to be all from the yellow can, but I couldn't find any full sizes and the store I was relying on to remedy that only had green 
• Strong tomato flavor. I used half a head of garlic and half a red onion. I wish I used the whole on both instead of just the half. It wasn't bad by any means but personally I want to amp up those flavors a bit 
• The raw red onion was a good call. I was on the fence about sauteing a yellow but this was really good. A raw white might be even better 
• Good call on the cumin amount, at first I thought I used too much but it really meshed well with everything else after a couple hours in the fridge 
• Same with the lime. Initially I just used one and I'm glad I added another half 
• Salt is on point also. The pato had salt already so this was a shot in the dark and I got pretty close to where I want it on the first go. Maybe add a little bit more, like 3/4 tsp. I had some on my eggs and it was a little under seasoned, but with a corn chip it's close to perfect
• Xanthan gum! I used way too much. The sauce seizes up until you shake it, but it had the desired effect of coating without running at all. I'd halve it to 1/8 tsp next time 
• I thought the heat on this was medium at best, but everyone else disagreed. I made this for taco day at the bar, so it was successful in that it was good for others. A personal batch would have upwards of 50-60g of ghosts
• Cilantro amount was perfect. I don't usually add it in my rojos but this worked great 
• The technique of blending without adding much tomato sauce also worked out well in preserving the color without being chunky at all 
• Maybe add the peppers first and blend on high to get rid of the whole seeds 
• Also some smoked paprika to give it some smoky notes 
• Good run on a larger batch of restaurant style salsa. Not dialed in by any means but everyone who tried it loved this 

Mixed Supers Necatrine

Fermented Ingredients (116 days): 
• RB003 47g
• Chocolate Primotalli 64g
• Carolina Reaper 29g 
• Garlic 35g
• Sweet Onions 65g
• Brine 3/4 Cups 

Fresh Ingredients: 
• Sweet Onions 249g
• Orange Bell Peppers 178g
• Garlic 66g
• Nectarines 360g
• Water 3/4 Cups
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups 
• Brown Sugar 1/3 Cups 
• Limes 1/2 Juiced 
• Salt 1 tsp 
• Xanthan Gum 1/8 tsp 

Saute the fresh onions, garlic, and bell peppers until they lose color and start to char, meanwhile pitting and peeling your nectarines. Add everything into the blender except the xanthan gum and blend on high for five minutes. Afterwards simmer for twenty minutes skimming solids off the top. Let cool and reblend with the xanthan gum for sixty seconds. Bottle, refrigerate  

Notes: 
• Mix of my three hottest peppers and sadly the last of my primos and rb3s. Almost out of reapers too 
• That said it's not as hot as I thought it'd be personally. My friends aren't as fortunate 
• Six? small nectarines. I think I had two more I was going to add but one was moldy inside and I ate the other 
• Nectarines were just a little under ripe. Good squish but not super sweet, added a bit more brown sugar than I would have otherwise to compensate 
• Not super crazy with the color, I was hoping it'd be more red given the peppers. I should have gone with the red bell as a base 
• Good aroma though, nice balance of sweet and heat 
• Translates well to the taste too. I was concerned it'd have a bit too much sugar 
• Added a bit less xanthan gum than usual because it was so thick in the boil, but it thinned out a bit when it cooled off. I'd like it a bit thicker but it's not runny at all and I'm not worried about separation 
• Pretty big batch. Maybe about 50 ozs. I sold off a few but this will be my go to for likely a few months 
• More garlic than usual, an extra half head than I usually run 
• Solid sauce. Nothing really wows me but it checks all my boxes. I don't think I've ever used nectarines as a solo fruit and was looking to showcase it a bit, but it's kind of...not bland but supports the sauce instead of staring in it. I was also on the fence of throwing some bourbon in here also but I'm glad I just left it alone to see how it turned out. Again solid, really good. But not my best work