Mango Reaper

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

 

Garlic Bubblegum Reaper

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, shallots, 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 

Pineapple Scorpion

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  

Aguitas Moritas b4

Fermented Ingredients (783 days):
• Morita Peppers 88g
• Yellow Onions 126g
• Garlic 36g
• Brine 1/4 Cups 

Fresh Ingredients:
• Yellow Onions 244g
• Shallots 66g
• Garlic 47g
• Red Bell Peppers 146g
• Cosmic Crisp Apples 136g
• Chili de Arbol 15g
• Ghost Peppers 43g
• Carolina Reapers 26g
• Limes 1 Large 
• Cumin 1/2 tsp
• Paprika 1 tsp
• Salt 1.5 tsp
• Brown Sugar 1/3 Cups 
• Cinnamon Sticks 3"
• Water 1.5 Cups 
• White Vinegar 1.5 Cups 
• Apple Cider Vinegar 1/2 Cups 
• Xanthan Gum 1/4 tsp 

Heat your frying pan and lightly toast the chili de arbol until fragrant and starting to char. Remove and saute the fresh onions, red bell peppers, ghosts, and reapers in neutral oil until they start to lose color and char. Remove and replace with the fresh garlic and shallots, cooking until the garlic starts to brown. While that cooks, peel and core your apple. Remove and add everything except the cinnamon and xanthan gum to the blender, blending on high for five minutes. Afterward, simmer on low for thirty minutes with the cinnamon sticks, skimming solids off the top. Let cool, remove the cinnamon, then blend on low with the xanthan gum for sixty seconds. Bottle, refrigerate. 

Notes: 
• Maybe my favorite and definitely most complex sauce, let's get into it
• Morita peppers are sourced from my friends at Aguitas taco truck, hence the name 
• First thing I always want to note is the peppers are dry when I put them into the ferment. MOstly because I'm too impatient to properly hydrate them, but also because I think they get more flavor absorbing brine instead of just water 
• Because of that after the first few days I always have to top off the brine once or twice beyond what I lose when burping the jars. This leads to less brine overall to add in the final blend so I use more water and salt to account for that
• Flavor is sweet and smokey with a good tang, right where it's supposed to be 
• I used brown sugar instead of honey for this batch. I think I like the honey a bit more
• I also added in more fresh peppers to give it more of a kick. This sauce is usually between mild and moderate and I wanted to make it more solid in the moderate category
• It's a bit tricky doing that, there's so much going on with the flavor too much heat would eclipse all of that 
• I doubled the amount of cinnamon that I used last time and I think I nailed it here. It comes through right on the back end. I was afraid using too much would make it taste like christmas and was able to avoid that here 
• I used half the cumin as last time but wish there was a little more. Maybe 3/4 tsp next time 
• Another half lime would maybe work also. Other than that it's seasoned well 
• Aroma is perfect. Smoke, heat, sugar, acid. Follows the taste almost perfectly 
• Consistency is also pretty dialed in. The first time I made this it was almost a paste. It's definitely thick but moves around just right. 
• Color is right between dark red and brown with some black flakes floating around. I made this two weeks ago so I don't exactly remember, but I think I toasted the arbols just a bit. Regardless I don't think it hurts the flavor at all, just a small cosmetic blight 
• Overall I'm pretty satisfied. I think there's been better batches, but the last one was 1.5 years ago, so it's hard to remember and compare and contrast 

Garlic Jalapeno

Fermented Ingredients (1104 days): 
• Jalapenos 192g
• Garlic 40g
• Brine 1 Cups 

Fresh Ingredients:
• Garlic 300g
• Green Bell Peppers 146g
• Yellow Onions 252g
• Limes 1.5 Juiced 
• White Vinegar 1.5 Cups
• Water 1/2 Cups 
• Salt 1.5 tsp
• 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 and 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:
• Longest ferment ever! I've said that a few times now but I don't know when/if I'll ever break three years
• This was one of the first jars I started when I initially got into the hobby. I didn't weigh anything back then so all the weights on the jalapenos and garlic are after they've been completely saturated. So fresh they'd probably be a little under what I have recorded here
• I wanted to make a new jalapeno sauce and this is what I came up with. I also wanted to take this in a different direction than the jalapeno tequila lime so here we are
• I thought about adding some cilantro but decided against it because I wanted a more focus jalapeno flavor and differentiate it a bit. I kept the limes though
• It took five heads of garlic to add up to the 300g. It took about 75 minutes to peel it all. I peeled 10 heads for 600g even. I watched almost an entire baseball game while I did it 🥲
• Off the bat, as expected it's the most tangy sauce I've made. All the acids really curl my tongue the same way salt and vinegar chips do in the best way 
• Also as expected there's a ton of garlic that comes through the middle. It does over power the jalapenos a bit but it's closer to the back end 
• Color is a lot lighter than I expected. I went a bit light on the saute for the onions and bells but it's probably more a result of all the garlic
• Body is a bit too watery, honestly maybe moving up to 3/8 tsp of the xanthan would have worked out better
• Nose is all acid and garlic with a touch of the peppers on the back end
• Very little heat but on a fresh palate there's a light caress 
• It's seasoned really well. I wasn't sure if the extra half tsp of salt was a good idea I'm happy with it. Since this was jarred before I really knew what I was doing I didn't trust the salt content of the brine and added a little more. Good move 
• Overall maybe one of the best sauces I've made. It's super addictive and each time I go to my fridge I want to just eat some straight 
• Really want to explore this recipe because I think I might really have something here-
• First, a shorter ferment. Obviously I can't wait another three years. I want to let something sit for six months and see if the funks's anywhere close 
• Second, cut back on the garlic but still keep a good amount. Maybe dial it back by half so it doesn't eclipse the jalapenos but still provides a solid backbone. Somewhere between 100-200g
• Third add the cilantro back in. Also maybe a raw white onion over a sauteed yellow would give it a sharper flavor  
• Finally, add a couple pinches of dill. This almost reminds me of the dill pickle jalapeno I made a few years back and I think just touching on that flavor a tiny bit would really scratch that itch but still have it's own identity
• I do have another jalapeno jar fermenting that's a little over two years. Maybe I just throw that in the back of my cupboard and let that ride even longer than this one
• Again 9.5/10 sauce. Really glad how this came out and excited to see if I can dial it in even further

 

 

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 

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! 🎃

JPGS Pato Yellow

Fresh Ingredients:
• Garlic 46g
• White Onions 203g
• Jays Peach Ghost Scorpion Peppers 37g
• Cilantro 17g
• Limes 2 Juiced
• El Pato Yellow 56oz
• Salt 1 tbs
• Xanthan Gum 1/8 tsp 

Dice the onion, peppers, and cilantro. Combine with the garlic, salt, lime juice and 14oz of the el pato. Blend on high for ninety seconds or until desired consistency. Add the rest of the el pato and xanthan gum and blend on low for thirty seconds. Refrigerate 

Notes:

No notes. I made this the day before leaving town for a while and didn't get around to it. Not a bad salsa but fell a little short of what I was aiming for. I'd add some cumin, an extra lime, and some msg. Maybe more peppers, a lot of people told me it wasn't hot enough 

Peach Primotalii

Fermented Ingredients (468 days):
• Primotalii Peppers 147g
• Yellow Onions 131g
• Garlic 63g
• Brine 1 Cups 

Fresh Ingredients:
• Red Bell Peppers 152g
• Yellow Onions 243g
• Garlic 43g
• Yellow Peaches 462g
• White Vinegar 1 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 the fresh onions and bell peppers until they char and start to lose color, at which point add the fresh garlic and cook until that browns also. Meanwhile, pit and peel the peaches. Add everything except the xanthan gum to the blender and blend on high for five minutes. Afterwards, simmer on low for twenty minutes skimming solids off the top. Let cool, and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate 

Notes: 
• Finally got around to making a dedicated peach sauce
• Peaches were sourced from the farmers market and were delicious. All my other all peach sauces were abandoned because grocery store ones suck
• I used a bunch too. I think four or five 
• Result is really fruit forward with heat bringing up the end. Sweet and then savory 
• I wanted to make this spicy, primotallis were I think the hottest thing I had fermented so I chose those
• Flavor of the primotallis is a bit hard to describe. Very floral, not much citrus. Almost artificial or medicinal, but in a good way  
• Color is a bit more pale than I was shooting for. I wanted something almost red and instead got a deep orange
• Maybe add a carrot for more natural sugar 
• Good nose, sugar, heat, onions and garlic, acid 
• Huge yield on this, maybe 50ozs. I used a 24oz jar to ferment everything instead of a 16oz mason so I added a bit more liquid 
• Really solid sauce. Happy with how this turned out   

Roasted Hatch Tequila Lime b3

Fermented Ingredients (31 days):
• Hot Hatch Peppers 298g
• Vida Onions 85g
• Garlic 28g

Fresh Ingredients:
• Yellow Onions 271g
• Garlic 50g
• Green Bell Peppers 123g
• Cilantro 8g
• Lime 2.5 Juiced
• Tequila (Jose Cuervo silver) 1.5oz
• White Vinegar 1.75 Cups
• Water 1/2 Cups 
• Salt 2 tsp 
• Xanthan Gum 1/4 tsp 

Saute the fresh onions and bell peppers in olive oil until they start to lose color and char. Afterwards, add the fresh garlic and cook until that browns. Remove and add everything to the blender except the xanthan gum, blending on high for five minutes. Remove and simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate. 

Notes:
•  Pretty much the only part of August I like is roasted hatch peppers from Raleys
• These were the hottest variety they had. Last year they were named but this year they just advertised the heat 
• Quick turn around on the ferment. I way over stuffed the jar so there wasn't much room for the brine to envelope the ingredients. So before it went bad or got gross I wanted to make sure it got used 
• Off the bad, really dark color. I think I also charred the fuck out of the onions and bells, but really deep olive green 
• Mild heat. Maybe comparable to jalapenos 
• I used an extra half lime which was a good move. I think three would be fun but more than that would be too much. It's a little bitter and that'd set it over I think 
• No brine on this. The ingredients kind of absorbed everything, another reason I didn't want it to sit for long 
• Nailed the consistency. Moves easy but not watery 
• Low yield. Maybe 25ozs 
• First time making a sauce like this in a while. Missed having it as a staple in the fridge 
• Kind of wish I got more roasted hatch, this will be the only batch till next year 
  

Frank A '7 Pot' Bitch

Ingredients: 
• 7 Pot Brainstrain Peppers 194g
• Garlic 76g
• Limes 1.5 Juiced 
• White Vinegar 2 Cups 
• Salt 1/2 tbs 
• Xanthan Gum 1/4 tsp 

Blend everything except the xanthan gum on high for five minutes, then simmer for twenty minutes skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate 

Notes: 
• Working through my peppers as the new season arrives. I'm finally making some headway on freezer space clearing out all these 7 pot peppers 
• This was supposed to be a bubblegum 7 pot sauce but I didn't have enough! Kinda bummed since these brainstrains are a lot more tame 
• Honestly pretty standard Frank. I used a bit more garlic than usual which comes out a bit but it's still a vinegar and pepper blitz 
• Also as noted just not as hot. Kinda weird having this sauce again and not having my sinuses clear immediately afterwards 
• Pepper profile is a bit more sharp with the floral notes compared to the reapers. You can taste it a bit stronger since there's less heat getting in the way 
• A bit more watery than I'd like it. I'd use a bit more xanthan gum next time 
• Not bad but I'm missing the heat. I like using more garlic, maybe a garlic bitch variant is on the horizon. But biggest takeaway here is definitely the lack of heat I'm used to

Honey Garlic Habanero b3

Fermented Ingredients (171 days):
• Garlic 35g
• Habaneros 147g
• Sweet Onions 70g
• Brine 1/2 Cups 

Fresh Ingredients:
• Garlic 213g
• Yellow Onions 244g
• Yellow Bell Peppers 156g
• Honey 6 fluid oz, or 3/4 Cups  
• Limes 1 Juiced 
• Salt 1tsp
• White Vinegar 1 Cups 
• Water 1/2 Cups 
• Xanthan Gum 1/8 tsp 

Saute the fresh garlic in olive oil, stirring until it becomes golden brown. Very important you don't let it burn. Remove and saute the yellow bells and fresh onions until they start to lose color and char. Add everything except the xanthan to the blender and blend on high for five minutes.  Afterward, simmer on low for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan on low for sixty seconds. Bottle, refrigerate    

Notes:
• Pale yellow in color. I like the contrast to the other sauces I make but was wondering about something a bit darker. Maybe an orange bell pepper would have hit that mark 
• Lots of garlic and then honey on the nose. Not any heat, peppers, or onions 
• Flavor follows pretty closely. Garlic, then sweetness from the honey, just a touch of heat and citrus from the habs on the very end 
• Recipe is pretty close with the last batch. Biggest difference being fermented onions and garlic 
• The amount of fresh garlic is about the same. The fermented stuff gives it a bit of funk but I'm not sure if it made it much stronger 
• Also this is made from crappy grocery store garlic that was a bit on the dry side. I was on a deadline to make this otherwise I would have sourced some stuff from a farmers market 
• Same with the honey, it came from a bottle that had been sitting in the pantry for a while and had more or less crystalized. I had to heat it up just to pour it out. Honey never spoils but something more fresh would probably be better 
• Honey was also clover honey. I'd like to try a different flavor, maybe lavender 
• Low yield, maybe about 30 oz 
• Low heat relative to everything else on here. On my scale I'd give it a 3 or 4 out of 10 
• Great feedback, I sold pretty much all this immediately . Wish I saved more for myself 
• Need to start doing more stuff with habs especially since they're so readily available. Just been super lazy when it comes to fermenting things 
• This would really kick ass on pizza

Mixed Pato Ghost Salsa

Ingredients: 
• El Pato Yellow 30oz
• El Pato Green 15oz
• Garlic 36g
• Red Onions 136g
• White Ghost Peppers 37g
• Limes 1.5 Juiced 
• Cilantro 7g
• Salt 1/2 tsp
• Cumin 1/2 tsp 
• Xanthan Gum 1/4 tsp

Blend the onions (diced), garlic, peppers, cilantro, and 5oz of the El Pato on medium for sixty seconds. Then add everything else and blend on low for thirty seconds. Refrigerate 

Notes: 
• First and foremost this is my first full batch el pato base, a few things wrong here but a lot of things right 
• This was supposed to be all from the yellow can, but I couldn't find any full sizes and the store I was relying on to remedy that only had green 
• Strong tomato flavor. I used half a head of garlic and half a red onion. I wish I used the whole on both instead of just the half. It wasn't bad by any means but personally I want to amp up those flavors a bit 
• The raw red onion was a good call. I was on the fence about sauteing a yellow but this was really good. A raw white might be even better 
• Good call on the cumin amount, at first I thought I used too much but it really meshed well with everything else after a couple hours in the fridge 
• Same with the lime. Initially I just used one and I'm glad I added another half 
• Salt is on point also. The pato had salt already so this was a shot in the dark and I got pretty close to where I want it on the first go. Maybe add a little bit more, like 3/4 tsp. I had some on my eggs and it was a little under seasoned, but with a corn chip it's close to perfect
• Xanthan gum! I used way too much. The sauce seizes up until you shake it, but it had the desired effect of coating without running at all. I'd halve it to 1/8 tsp next time 
• I thought the heat on this was medium at best, but everyone else disagreed. I made this for taco day at the bar, so it was successful in that it was good for others. A personal batch would have upwards of 50-60g of ghosts
• Cilantro amount was perfect. I don't usually add it in my rojos but this worked great 
• The technique of blending without adding much tomato sauce also worked out well in preserving the color without being chunky at all 
• Maybe add the peppers first and blend on high to get rid of the whole seeds 
• Also some smoked paprika to give it some smoky notes 
• Good run on a larger batch of restaurant style salsa. Not dialed in by any means but everyone who tried it loved this 

Mixed Supers Necatrine

Fermented Ingredients (116 days): 
• RB003 47g
• Chocolate Primotalli 64g
• Carolina Reaper 29g 
• Garlic 35g
• Sweet Onions 65g
• Brine 3/4 Cups 

Fresh Ingredients: 
• Sweet Onions 249g
• Orange Bell Peppers 178g
• Garlic 66g
• Nectarines 360g
• Water 3/4 Cups
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups 
• Brown Sugar 1/3 Cups 
• Limes 1/2 Juiced 
• Salt 1 tsp 
• Xanthan Gum 1/8 tsp 

Saute the fresh onions, garlic, and bell peppers until they lose color and start to char, meanwhile pitting and peeling your nectarines. 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  

Notes: 
• Mix of my three hottest peppers and sadly the last of my primos and rb3s. Almost out of reapers too 
• That said it's not as hot as I thought it'd be personally. My friends aren't as fortunate 
• Six? small nectarines. I think I had two more I was going to add but one was moldy inside and I ate the other 
• Nectarines were just a little under ripe. Good squish but not super sweet, added a bit more brown sugar than I would have otherwise to compensate 
• Not super crazy with the color, I was hoping it'd be more red given the peppers. I should have gone with the red bell as a base 
• Good aroma though, nice balance of sweet and heat 
• Translates well to the taste too. I was concerned it'd have a bit too much sugar 
• Added a bit less xanthan gum than usual because it was so thick in the boil, but it thinned out a bit when it cooled off. I'd like it a bit thicker but it's not runny at all and I'm not worried about separation 
• Pretty big batch. Maybe about 50 ozs. I sold off a few but this will be my go to for likely a few months 
• More garlic than usual, an extra half head than I usually run 
• Solid sauce. Nothing really wows me but it checks all my boxes. I don't think I've ever used nectarines as a solo fruit and was looking to showcase it a bit, but it's kind of...not bland but supports the sauce instead of staring in it. I was also on the fence of throwing some bourbon in here also but I'm glad I just left it alone to see how it turned out. Again solid, really good. But not my best work 

Garlic Choco Primotalli

Fermented Ingredients (70 days):
• Chocolate Primotalli 81g
• Yellow Onions 71g
• Garlic 50g
• Brine 3/4 Cups

Fresh Ingredients:
• Sweet Onions 260g
• Garlic 151g
• Red Bell Peppers 191g
• Limes 1 Juiced
• White Vinegar 1.25 Cups
• Water 1/2 Cups
• Brown Sugar 1/4 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers until they start to char and lose color. Remove and add the fresh garlic, cooking until that browns. Blend everything except the xanthan gum on high for five minutes, then simmer on low for 20 minutes skimming solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• First time using chocolate primos, pretty excited
• I wasn't sure what to do with this sauce when conceptualizing it. I didn't think any fruits would play with the earthiness of a chocolate pepper so I just fell back on garlic
• That said, I still added some brown sugar for balance
• I wanted more garlic in this, but two of the heads I bought were compromised and I didn't feel like driving back to the store. I think the 151g of fresh stuff was 3 heads totaled
• Garlic is still very noticeable but the peppers still take center stage
• Very spicy. I've heard people say they think the choco primo is the hottest pepper out there but I disagree. For sure it's up there on my personal scale, but for my money I still have reapers as the hottest I've worked with pretty consistently from different growers. Noticeably hotter than regular red primos though
• Flavor is very floral and earthy. I don't know what else I really expected. Not my favorite but still really good
• Color is a bit brighter than I thought it'd be. I used a red bell on purpose to try and keep the dark color of the peppers but it's still closer to a red than a brown
• Glad I was able to try this finally. I'd throw in more garlic next time and reconsider adding any sugar, but this was a good sauce to get to know the variant

Mango Peach Reaper

Fermented Ingredients (65 days):
• Carolina Reapers 155g
• Yellow Onions 125g
• Garlic 80g
• Brine 1.25 Cups

Fresh Ingredients:
• Yellow Onions 284g
• Shallots 58g
• Red Bell Peppers 146g
• Garlic 42g
• Peaches 96g
• Mangoes 166g
• Limes 1 Juiced
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/3 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions, shallots, and bell pepper until they lose color and start to char, then add the fresh garlic and cook until that browns also. Meanwhile, pit and peal your peaches and mangoes. Combine everything except the xanthan gum in a blender and blend on high for 5 minutes, then simmer on low for 20 minutes, skimming solids off the top. Reblend with the xanthan gum on low for sixty seconds, bottle and refrigerate. 

Notes:
• Commission for a local taco truck, pretty big yield, maybe 50oz
• Up front this was just supposed to be a peach reaper sauce. I bought them when they were pretty firm and waited a few days for them to soften up. I got side tracked with work and by the time I got to them they were starting to spoil, one or two of the five started to mold and bleed a bit
• What's nuts is even at this point the ones that weren't thrown out were pretty bland. Not a lot of sugar or flavor. I had some mangoes on hand threw them in
• Result is pretty solid. Mangoes definitely steal the show but the peaches cut the flavor a bit
• It's pretty sweet. Not over the top but I wouldn't want any more sugar in this
• Good heat. Good color, good aroma
• That bottle on the left is a little under filled and it's bothering me so much more than it should
• I still want to do a straight peach reaper someday. Definitely need to sample the peaches before going through with it. I know they're out of season in April and was surprised to see them at all. I don't remember where I got them, either Raleys or Winco. But definitely do a better job sourcing next time. Maybe a farmers market
• That said I'm still happy with this and have a lot of positive feed back

El Pato Green #1

• El Pato Green sauce 15.5 oz
• White Onions 94g
• Garlic 8g
• Lime 1/2 Juiced
• Cilantro 5g
• Salt 1/2 tsp
• Cumin 1/8 tsp

Mince the garlic and cilantro, finely dice the onion. Mix everything with a spoon

Notes:
• Hopping on the reddit el pato wagon
• Super small test batch designed to the scaled up
• Green can already has jalapenos in it so I didn't add any peppers
• Not very spicy at all compared to the yellow can
• Good call on the cumin amount, I thought I used way too much until I fully mixed it together
• I didn't want to use a blender so I could keep the color. I really took my time cutting everything up and it still seemed a bit too chunky. When up scaling I'd rather just blend the garlic, onion, and cilantro with a small amount of sauce
• Also used a bit too much garlic and onion. It over powered everything else just a bit too much
• The el pato hype is pretty real. I love the color and always wondered how to make actual restaurant style salsa. Key is canned sauce instead of always blending store bought roma tomatoes. It's insane I tried so hard trying to replicate that when the answer was so obvious. I always assumed fresher stuff would taste better, but guess that's not always the case!
• Looking forward to tweaking this recipe. Green el pato isn't bad but I prefer the yellow

 

White Onion Verde Salsa

• Tomatillos 537g
• Jalapenos 154 g
• Garlic 31g
• White Onions 206g
• Cilantro 14g
• Limes 1.5 Juiced
• Water 1 Cups
• Salt 1 tbsp

Boil the tomatillos until they turn dark green, reserving a cup of the water. Meanwhile, saute the jalapenos and garlic in olive oil until the skins blister and the garlic browns. Blend on medium for twenty seconds. Refrigerate

Notes:
• Four large jalapenos and ten medium tomatillos
• 3/4s of a large white onion which normally cook but this went in raw
• I love this salsa!
• Really nailed the ratios of everything, heavy on the onion, garlic, and salt which is what I was aiming for. Much more aggressive flavor compared to the yellow onions 
• Vibrant green which is something I've been missing when sauteing the onions I normally use
• Reminds me of when I first stared making fresh salsa and would just wing my recipes
• Next time maybe up the heat with some serranos, maybe a white ghost or two

7 Pot Pineapple

Fermented Ingredients (39 days):
• 7 Pot Bubblegum 115g
• Yellow Onions 110g
• Garlic 40g
• Brine 3/4 Cups

Fresh Ingredients:
• Shallots 204g
• Yellow Bell Peppers 126g
• Garlic 76g
• Pineapple 260g
• Lime 1 Juiced
• White Vinegar 1.5 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 2 tbs
• Xanthan Gum 1/4 tsp

Saute the shallots and bell peppers until they lose color, adding the garlic and cooking until that browns. Remove and caramelize the pineapple. Add everything to the blender except the xanthan, blend on high for five minutes. Simmer on low for twenty minutes, skimming solids off the top. Let cool, reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• Good color, dark orange close to red
• Sweet and roasty aroma as expected
• Pretty hot! I wasn't sure how the bubblegum 7 pots would stack up compared to the brainstrain but these are definitely hotter. I thought this would be more moderate but this is up there towards the higher end of that spectrum
• I gave some to the guy at my new taco truck and he said it fucked him up
• These aren't as fruity as reapers or the brainstrain. A bit more earthy for sure
• Sugar and fruits come through on the back end
• Still a bit watery despite how much xantham I used but that's fine
• Lots of garlic, I remember using a head which must have been pretty big  
• Pretty solid recipe, not a lot of changes I'd make here

White Ghost Lime Verde Salsa

Fresh Ingredients:
• Tomatillos 835g (11 medium)
• Sweet Onions 284g (One medium)
• Jalapenos 174g (4 large)
• White Ghost Peppers 54g (8 medium)
• Garlic 58g (One head)
• Cilantro 24g (1/2 bunch)
• Limes 1.5 Juiced
• Water 1 Cups
• Salt 1 tbs

Peel and wash the tomatillos, then boil until they lose their color and become dark green. Reserve one cup of the water. Meanwhile, slice up and saute the onion and peppers until they start to char, then adding the garlic and cooking until that browns also. Combine all ingredients and blend on high for one minute or until desired consistancy

Notes:
• More or less my go to guac recipe without any avocado
• I also added a lot more ghost peppers, partly to use up my stock before pepper season starts this year
• But mostly because I keep seeing people online making 'crazy hot' verdes with four or five habaneros and it makes me angry
• Lime and heat come though strongest, hence the name. I didn't think there'd be a lot of lime at one and a half but it's very noticeable
• A little bitter because of it. Lots of acid here
• Dark green coloring, almost like an olive green
• A bit more savory than I'd like it to be. I think I should have added the garlic and onions raw. 
• I also blended the hell out of it. Result is a very smooth and thick sauce. I was curious how it'd come out if I just gave it top speed in the vitamix instead of the 'green smoothie' setting on my low power blender. Despite everything there's still some tomatillo seeds floating around
• It's not bad but it's not what I was aiming for. When I first got into salsas I remember my greens having a heavy onion and garlic presence along with a  bright vibrant color. I wanted something like that and this ain't it
• Also worth noting I'm tasting it straight, I think it'd like it more on a tortilla chip or in a taco
• Next batch: maybe a half to a second head of garlic. Keep the onions raw, but still cook the peppers and maybe the garlic. Blend in the lower powered blender. Maybe also use fresh water instead of the tomatillo reserve. Cilantro and salt are fine, also stick to one lime if not less. Keep some chunks and have it more watery