Fermented Ingredients (31 days):
• Hot Hatch Peppers 298g
• Vida Onions 85g
• Garlic 28g
Fresh Ingredients:
• Yellow Onions 271g
• Garlic 50g
• Green Bell Peppers 123g
• Cilantro 8g
• Lime 2.5 Juiced
• Tequila (Jose Cuervo silver) 1.5oz
• White Vinegar 1.75 Cups
• Water 1/2 Cups
• Salt 2 tsp
• Xanthan Gum 1/4 tsp
Saute the fresh onions and bell peppers in olive oil until they start to lose color and char. Afterwards, add the fresh garlic and cook until that browns. Remove and add everything to the blender except the xanthan gum, blending on high for five minutes. Remove and simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate.
Notes:
• Pretty much the only part of August I like is roasted hatch peppers from Raleys
• These were the hottest variety they had. Last year they were named but this year they just advertised the heat
• Quick turn around on the ferment. I way over stuffed the jar so there wasn't much room for the brine to envelope the ingredients. So before it went bad or got gross I wanted to make sure it got used
• Off the bad, really dark color. I think I also charred tf out of the onions and bells, but really deep olive green
• Mild heat. Maybe comparable to jalapenos
• I used an extra half lime which was a good move. I think three would be fun but more than that would be too much. It's a little bitter and that'd set it over I think
• No brine on this. The ingredients kind of absorbed everything, another reason I didn't want tit to sit for long
• Nailed the consistency. Moves easy but not watery
• Low yield. Maybe 25ozs
• First time making a sauce like this in a while. Missed having it as a staple in the fridge
• Kind of wish I got more roasted hatch, this will be the only batch till next year
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