Fermented Ingredients (171 days):
• Garlic 35g
• Habaneros 147g
• Sweet Onions 70g
• Brine 1/2 Cups
Fresh Ingredients:
• Garlic 213g
• Yellow Onions 244g
• Yellow Bell Peppers 156g
• Honey 6 fluid oz, or 3/4 Cups
• Limes 1 Juiced
• Salt 1tsp
• White Vinegar 1 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp
Saute the fresh garlic in olive oil, stirring until it becomes golden brown. Very important you don't let it burn. Remove and saute the yellow bells and fresh onions until they start to lose color and char. Add everything except the xanthan to the blender and blend on high for five minutes. Afterward, simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan on low for sixty seconds. Bottle, refrigerate
Notes:
• Pale yellow in color. I like the contrast to the other sauces I make but was wondering about something a bit darker. Maybe an orange bell pepper would have hit that mark
• Lots of garlic and then honey on the nose. Not any heat, peppers, or onions
• Flavor follows pretty closely. Garlic, then sweetness from the honey, just a touch of heat and citrus from the habs on the very end
• Recipe is pretty close with the last batch. Biggest difference being fermented onions and garlic
• The amount of fresh garlic is about the same. The fermented stuff gives it a bit of funk but I'm not sure if it made it much stronger
• Also this is made from crappy grocery store garlic that was a bit on the dry side. I was on a deadline to make this otherwise I would have sourced some stuff from a farmers market
• Same with the honey, it came from a bottle that had been sitting in the pantry for a while and had more or less crystalized. I had to heat it up just to pour it out. Honey never spoils but something more fresh would probably be better
• Honey was also closer honey. I'd like to try a different flavor, maybe lavender
• Low yield, maybe about 30 oz
• Low heat relative to everything else on here. On my scale I'd give it a 3 or 4 out of 10
• Great feedback, I sold pretty much all this immediately . Wish I saved more for myself
• Need to start doing more stuff with habs especially since they're so readily available. Just been super lazy when it comes to fermenting things
• This would really kick ass on pizza
