Fermented Ingredients (33 days):
• Carolina Reapers 163g
• Yellow Onions 88g
• Garlic 64g
• Brine 1.25 Cups
Fresh Ingredients:
• Yellow Onions 321g
• Red Bell Peppers 137g
• Garlic 45g
• Mangoes 351g
• Limes 1.5 Juiced
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Brown Sugar 1/4 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp
Saute the fresh onions, garlic, and bell peppers until they lose color and start to char. Add everything into the blender except the xanthan gum and blend on high for five minutes. Afterwards simmer for twenty minutes skimming solids off the top. Let cool and reblend with the xanthan gum for sixty seconds. Bottle, refrigerate. Yields about 60oz, 2.8 pH
Notes:
• I forgot to take a photo so here's a humble bottom of the bottle picture :(
• First time doing a straight mango reaper sauce, idea I've been wanting to explore for a while now
• Quick turn around on the ferment. I wanted to make something reaper focused and I got a bit impatient, the bottle was mostly settled but still a few bubbles when I would shake it
• I was hoping for a darker color closer to red. The store was out of red bell peppers but I don't know if it make much of a difference
• Sauce is pretty hot! I used a 24oz bottle to ferment and was able to fit more peppers into a similar sized yield to a 16oz ferment jar
• Taste isn't my favorite. It's weirdly medicinal and I think there's a bit too much fruit. It's sweet but not really in a way that the mangoes parallels the citrus of the peppers. It's not awful but is slightly off putting
• I also tried something new relying on fruits for the sugar content. Usually the brown sugar is closer to a 1/3 or half cup. Normally I'd also caramelize the fruit but I just tossed it in raw
• I'm not sure if the lesson here is to ferment longer or choose more complimentary flavor pairings
