Pineapple Express

Fermented Ingredients (334 days):
• White Ghost Peppers 92g
• Chocolate Skunk Peppers 92g
• Sweet Onions 76g
• Garlic 34g
• Brine 1/2 Cups 

Fresh Ingredients:
• Yellow Onions 215g
• Red Bell Peppers 128g
• Garlic 50g
• Shallots 48g
• Pineapple 350g
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp 

Saute your fresh onions, shallots, and bell peppers until they become aromatic and start to lose color. Then add the fresh garlic and cook until that becomes a golden brown. Remove and lightly caramelize the pineapple on all sides. 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:
• First sauce in a while, it's good to be back 
• I've been finishing off all the stuff I had in my fridge, then a bunch of travel, then work was nuts during the holidays. Life has slowed down so I wrote this recipe on the fly 
• I needed something reliable and easy so I went with pineapple and pulled a random jar out of my ferment cupboard 
• First time using skunk peppers. Not terrible, earthy with a few citrus notes 
• As far as heat goes, on par with red ghosts. There's the white ghosts in here too but the chocolate skunks definitely amp those up a bit. This is a lot hotter than those white ghosties by themselves. Maybe a degree or two lower than your average ghost, a few notches higher than a habanero 
• Heavy garlic and onion on the nose. Not much heat 
• Sweet but as usual on the money for the sugar. Not over or under whelming 
• Dark orange in color, half way to brown. I was hoping for something closer to red but I'm not mad, really wanted something darker but his is still pretty dark
• Pineapple wasn't a bad choice for this but it wasn't the best flavor combination. The earthiness clashes a bit and the two don't harmonize and it's easy to pull the flavor apart in those two different directions
• That said, it still works. Chocolate peppers and bright acidic fruits are apples and oranges but sometimes you enjoy having both on the same plate 
• Fun sauce, fun pepper variant. Glad to make my first hot sauce in like 4 months