Fermented Ingredients (107 days):
• Red Morgua Scorpions 172g
• Yellow Onions 76g
• Garlic 57g
• Brine 1.25 Cups
Fresh Ingredients:
• Pineapple 279g
• Yellow Onions 302g
• Red Bell Peppers 204g
• Garlic 41g
• Limes 2 Juiced
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp
Slice up the onion and saute on medium low with vegetable oil and a sprinkle of brown sugar until it starts to caramelize. Afterwards add the red bell pepper and fresh garlic, cooking until the bell loses color and the garlic starts to brown. Remove and caramelize the pineapple. Afterward, combine all ingredients except the xanthan gum to the blender, blending on high for five minutes. Remove and simmer on low for twenty minutes, skimming the solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate
Notes:
• Commission for my friends over at Aguitas Taco Truck
• Used a 22oz jar instead of 16 to ferment everything, so the batch was a bit bigger than normal
• Really good color on this. Right between orange and red, vibrant hue to it
• Aroma is tropical and acidic, some garlic and onion on the end
• Heat is between medium high. Definitely has a kick but nothing too insane
• I don't work with scorpions a lot, but from what I can pick out the taste is a little more floral and less citrus than reapers
• Pineapple comes through really nice, moderate garlic and onion notes
• Kind of more acid than I'd like, I used more than I normally would have to accommodate the size
• That said it doesn't take away from the sauce too much, but if I could do it again I'd use a bit less liquid to concentrate the other flavors a bit more
• The other issue I have with the liquid is that it's a lot more runny than what I normally make. Maybe I could have simmered a bit longer to reduce the sauce or added a bit more xanthan gum
• Overall it's still pretty good and I'm super proud to have my name attached to it. Just wish it was a bit thicker
