Fermented Ingredients (274 days):
• Carolina Reaper 110g
• 7 Pot Bubblegum 130g
• Garlic 61g
• Sweet Onions 155g
• Brine 1/2 Cups
Fresh Ingredients:
• Red Bell Peppers 151g
• Yellow Onions 175g
• Shallots 72g
• Garlic 300g
• Limes 1.5 Juiced
• Brown Sugar 1/4 Cups
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp
Saute the fresh onions and bell peppers until they start to char and
lose color. Remove and add your fresh garlic, roasting until that turns a
golden brown, stirring about every thirty seconds. I don't recommend
leaving your stove while doing this, if it burns at all the sauce will
be ruined. Once that's finished, combine all ingredients except the
xanthan gum to the blender and blend on high for five minutes. Simmer
for twenty minutes, skimming solids off the top. Let cool and reblend
with the xanthan gum for sixty seconds. Bottle, refrigerate
Notes:
• Sauce I made for a commission, let's get into it
• I wanted to make something with tip top heat and this ferment seemed to be the best option. I remember the bubblegum 7 pots being a few degrees below the reapers so it was a bit fun to put a small twist on this
• Heat is pretty blinding. I was wondering if the garlic would cut it a bit but this is still a mouth puncher
• A nice mix of floral and a bit of citrus. I think those are the reapers and 7 pots respectively
• Good amount of sweet too. I used a little less brown sugar than normal but it still comes though pretty strong
• I also thought about adding some honey. I'm glad I didn't but I still think it'd have been pretty interesting. Maybe if I used 1/8c brown sugar and like 2 tbs honey it might have been good
• Garlic isn't super strong considering how much I used. It comes through the middle after the heat and before the sweet
• I think peeling the 300g garlic took like an hour, maybe 75 mins. I hate peeling garlic
• Color is mostly red with orange hues which I'm happy with. I thought it might be a bit lighter with all the garlic
• I really like the aroma. The floral notes mesh pretty well with all the garlic and some acid from the vinegar
• Perfect consistency. Not runny but very fluid
• Overall solid sauce which I don't have any issues selling. That said I like the regular garlic reaper better.
• Why?
• Looking at the other recipe, noticeably there's way more garlic. Almost twice as much
• Fermented for like 1/3 of the time. To be fair the other batch was like a 2 year ferment and I'm not waiting that long
• I used honey over brown sugar. I've been leaning on brown sugar a lot lately and might use more honey soon
• The yield was smaller, less vinegar and no apple cider vinegar, so the flavor was likely more concentrated
• No fermented onions
• Idk if any or all of these things made the other batch better, but food for thought next time I make something like this
