Pumpkin Drublic b2

Fermented Ingredients (60 days):
• Scotch Bonnets 143g
• Vidalia Onions 71g
• Garlic 38g
• Brine 1 Cup

Fresh Ingredients:
• Yellow Onions 254g
• Orange Bell Peppers 126g
• Shallots 54g
• Garlic 45g
• White Ghost Peppers 41g
• Red Ghost Peppers 20g
• Pie Pumpkin 214g
• Jack Daniels Whiskey 1.5 oz 
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/3 Cups 
• Xanthan Gum 1/8 tsp 

Clean out your pumpkin (mine was slightly smaller than a bowling ball) and cut into quarters. Place skin down and drizzle with salt and olive oil and roast for an hour at 425* or until the skin starts to char. While that cooks, saute your fresh onion, ghost peppers, and bell pepper in olive oil until that becomes aromatic and starts to lose color, at which point add your shallots and fresh garlic, cooking until that turns a golden brown. Using a spoon, scrape the skin off your pumpkin keeping the flesh. Combine everything except the xanthan gum in a blender and blend on high for five minutes. Afterwards simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate 

Notes: 
• Second time making this recipe after two years. A few slight tweaks with the pepper profile (ghosts seemed appropriate) and not having any bourbon shooters at my gas station 
• Flavor off the bat is earthy from the pumpkins, slightly roasty. Sweetness from the brown sugar makes a good backbone through out and marries well with a hint of caramel from the whiskey. A little floral and citrus from the scotch bonnets but those are definitely on the back end  
• Maybe it could have used a bit more booze. It's really mild compared to my other liquor sauces, maybe it has to do with the brand I used  
• Lots of garlic and sugar on the nose, followed up by the pumpkin and some acid. No real heat in the aroma 
• Sugar content is right on the money. I bought some honey to throw in here also but I'm glad I didn't 
• Heat is medium at best which is more or less what I was aiming for. The ghost peppers give it a bit more of a kick but I'm curious if I'd really notice if they were omitted. I think the 20 grams were four or five small red pods, seven or eight white pods
• Also I think this is finally the last of my white ghosts. They were fun but didn't pack much of a punch 
• Biggest improvement on this batch I think is the consistency. I remember the first batch being thick as ketchup, but this moves around really easy without being watery or runny at all. I also used xanthan gum this time mostly to keep it from breaking. I was worried it'd lock up too much but it's pretty perfect
•  Maybe 30 oz on the yield, medium sized batch which I'm happy with. I can probably finish it while it's still seasonal 
• Really happy with this and definitely an improvement over the last time I made it. Friends liked it also, sold a couple bottles at the bar 
• Happy Halloween! 🎃