Jalapeno Tequila Lime b1

Fresh Ingredients:
• Green Bell Peppers 110g
• Yellow Onions 310g
• Garlic 26g
• Cilantro (half bunch) 20g
• Limes 1 medium

Fermented Ingredients (12 weeks):
• Jalapenos 165g
• Garlic 18g
• Brine 215g

Blend With:
• Tequila 1.5oz
• Water .5 cups
• White Vinegar 1.5 cups
• Salt 1.5 tsp
• Xanthan Gum- 1/8 tsp

Slice up the onion and green bell pepper and sautee lightly until starting to char, after which add the garlic until that starts to brown also. Juice the lime and add everything into the vitamix. Blended on high for 10 minutes, and then simmered for 20 minutes to kill the bugs and burn out the alcohol. Let it cool and add back to the blender with the xanthan gum, blend on low sixty seconds. Bottle, refrigerate.

Notes:
So more realistically this is batch four or five but this is the first entry here. It's identical to the Serrano Tequila Lime except the pepper bill isn't as diverse. I miss the heat from stl but the simplicity of the jalapenos is something to be appreciated. It might also be helped by the three month ferment instead of the 4 or 5 week turn around I've been doing on these lately. This jar was also made before I started throwing onions into the mix so those were all raw for this batch. Yield's between 30-35 oz

Ideas:
• Try sitting on these jars a bit longer
• I still want to flex on the lime more, I'm reticent but maybe double that up
• The viscosity is a bit more runny than I like, I think because I had a different liquid to solid ratio. Maybe add more bells or even some fresh jalapenos to thicken it up, or 1/4tsp xanthan
• Keep the seeds on during the ferment and I can still get the flavor down with more heat. That might cancel out using gutted serranos
• Instead of mixing in with serranos pick up some anahiem or pablanos to help ground the flavor a bit. Hatch season is very soon so that will be nice also. Arguably my most popular sauce so it's fun to mix it up 
• Something else I've been on the fence about is throwing in some tomatillos also. A few concerns- one at what point does this stop being a sauce and becomes a salsa
• But more importantly, it require playing with the ratios of the acids. Tomatillo means added acidity which would mean I'd have to pull back on the vinegar and then try to balance out the consistency with extra brine and water. Or just say fuck it and go full ulcer I guess

Maui Zaui

Fermented Ingredients (28 days):
• Habaneros 130g
• Yellow Onions 130g
• Carrots 75g
• Garlic 70g
• Brine 200g

Fresh Ingredients:
• Yellow Onions 204g
• Red Bell pepper 150g
• Garlic 20g
• Morita peppers (hydrated) 33g
• Pineapple 210g

Blend:
• Water 1 Cup
• White Vinegar 1 Cup
• Apple Cider Vinegar .25 Cups
• Salt 1 tsp
• Xanthan 1/8 tsp

Saute everything, onions, bell peppers, garlic, and then morita. Caramelize the pineapple after. Add the left over oil to the blend. After the blend everything was simmered to a light boil for 20 minutes with all the concentrated gunk skimmed off the top (and then devoured on tacos.) Thrown back into the vitamix with the xanthan and bottled

A few things to say about this. It's an update of the 5/20 'smokey habanero' recipe with a few changes that I think really elevate everything. Quick ferment but the jar had completely settled. The biggest change from before was to use more morita peppers, and while these weren't fermented I doubled two pods to four. I more than doubled the fermented onions (unintentional) and cut the habs back 40g (also unintentional.) I was on the fence about adding ghost peppers but wanted to keep the sauce a bit more mellow so I decided against it. I miss the punch but can appreciate how gentle the habaneros finish. There was less brine on this blend so I made a fresh blend on the fly throwing a tsp of salt into a cup of water

Initial thoughts:
• The sauce came out a little too thick causing me to add more water. Proportions were similar so I'm curious why it was so soupy
• I think it has more of the smoke I'm looking for? Time will tell here
• Flavors have really developed in just 24h. Curious where it will be in a week
• Reminds me a lot of the round table pizza Maui Zaui. Onion, garlic, pineapple. all day
• Hawaiian pizza in a bottle
• The kick will appeal to civilians but this could cut so harder 

Frank A 'Yellow' Bitch

 Fresh Ingredients:

• Yellow Reapers- 175g (25 frozen pods)
• Garlic- 26g (5 large cloves)
• White Vinegar- 2.5 Cups
• Salt 1/2 tbsp
• Lime- 1 Juiced
• Xanthan- 1/4 tsp

Commission for Saib! I made $25 with these! So the recipe is the same as before, except obviously yellow reapers instead of red ones. As always, the yield is super low giving about 18oz and the heat is stupid. The lime and garlic add to the flavor with out muting any of the peppers. Boiled for 20 mins afterward

Thoughts:
• The color makes me wish I used a lemon instead of a lime
• I've been meaning to try a lemon sauce and this would have been a good blue print. The peppers themselves I think lean that direction. Variants can have taste permutations in addition to color
• I'm out of yellow reapers now so I need to scroll some fb messages to find the farmer for a summer 2023 re up
• Xanthan really coming through with these super vinegar based sauces
• Excellent marbling from the garlic that the photo struggles with
• By weight, this is the heaviest sauce I've made because these pods were huge and I counted instead of weighed. I regret nothing

Pineapple Habanero b1 Salsa

 Roast:
• Roma Tomatoes- 11 Medium

Oven set to 420* with everything sliced in half and drizzled with olive oil. After about 20 minutes set the broiler for another 10 minutes and remove when edges start to char

Sautee:
• Red Onion- 280g (medium)
• Garlic- 22g (4 lg cloves)
• Habanero- 27g (3 lg pods)
• Pineapple- 260g

Blend with:
• Salt 1.25 tsp
• Water 3 Cups

So the idea was to make a carbon copy of the Habanero Mango but using pineapple instead. Cook up everything but the pineapple while the tomatoes roast. After sweating the onions and getting a nice char on the habs and garlic, remove and caramelize the pineapple. Throw all together in the food processor and puree 2 minutes 

Thoughts:
• I ended up having to increase the fruit (sugar) by 55g and balance that out with more salt.
• Mango works so much better in salsa, but this isn't bad
• Deskin the tomatoes
• Mango and pineapple are my bread and butter and I'm glad I've been using them well. Salsa was for Josh Day at work and he like it. Low heat, accessible to everyone.
• Ferment the base ingredients?

Avocado Ghost "batch 1" Salsa

Cook:

• Tomatillo- 11 Medium
• Onions Yellow- 30g (1 Large)
• Jalapeno- 25g (1 pod)
• Serranos- 40g (3 pods)
• Ghost Peppers- 23g (3 pods)
• Garlic- 20g (3 large cloves)

Blend With:

• Avocado- 2 Large
• Lime- 3/4 Medium Juiced
• Cilantro- 13g (2/3 batch)
• Salt- 3/4g
• Water- 3c

Boil the tomatillos in 3 cups of water while you prep everything else, save the water. Sautee the onions and add the peppers after about five minutes. When those are starting to blister and the onion caramelizes, add the garlic. Don't turn your back on the stove. Add everything into the food processor and puree lightly before adding to a low powered blender and blending 30 seconds

Thoughts:
• I've made this a dozen times before, first time documenting 
• Dialing back the green peppers worked nicely
• Fresh water instead of tomatillo water?
• Heat is where it should be but maybe I can make this more accessible to civilians and stock up my ghosts moving to one or two a batch instead of three
• Texture is good but a bit more oil added while cooking everything would make it a bit creamy
• So would sour cream work? I'm curious but.

Serrano Tequila Lime b3

Fermented Ingredients (52 days):
• White Onion- 86g
• Garlic- 41g
• Jalapeno/ serrano- 180g
• Brine- 135g

Fresh Ingredients:
• Yellow Onion- 125g
• Green Bell Peppers- 120g
• Garlic- 27g
• Cilantro- 20g

Blend With:
• White Vinegar- 1.3 cups
• Water- .75 cups
• Tequila- 1oz Jose Especial
• Salt- 1tsp
• Lime- 1/2 Juiced
• Xanthan Gum- 1/8 tsp

So this batch was doomed from that start when I realized I forgot to buy limes? I had half of one preserved in some water in my fridge and used the others for garnishing coronas. Sauteed all the fresh ingredients except the cilantro and turned my back on it for a moment so everything got a lot more charred than I wanted, which in turn made the color a lot darker. Coming up on the blend I noticed the sauce was a lot thicker than I wanted, so I added a bit more vinegar and water with the xanthan when moving it back into the blender for the final blend. I'm still wondering how it got so thick when all the ratios were pretty similar to the last batch that had ideal consistency.

Initial thoughts-
• Too much salt. Tone it back about 1/2
• Do a better job of watching the frying pan, I like the lighter color
• Try a new tequila besides Jose?
• Maybe add a little agave?
• More limes

A week later-
• Everything leveled out for the most part
• I like the kick from the serrano but am looking forward to the next batch just being all jalapeno
• The xanthan locked this thing up, it's got the right consistency and I'm glad I did it.
• I don't like adding water to my stuff but it worked out here?
• Salt is actually pretty on point
• The lime is still a bit weak and that's something I want to flex
• idk it's pretty good dude.

Trop "Habanaro" b1

 Fermented Ingredients (4 months):
• Yellow onion-  77g
• Garlic- 55g
• Red Reaper- 20g
• Yellow Reaper- 90g

Fresh Ingredients:
• Carrots- 82g
• Red Bell Peppers- 130g
• Yellow Onion- 120g
• Mango- 180g

Blend with:
• Pineapple Juice- 6oz
• Brine- 190g
• White Vinegar- 1cup
• ACV- .25 cups
• Water- .25cups
• Salt- 1tsp
• Xanthan Gum- 1/8 tsp

Trying to replicate this recipe from last xmas. The short end of this is- I confused my yellow reapers with my habaneros and ended up with napalm instead of something mild. Everything fresh was sauteed in olive oil. The onions started to take on a char a lot quicker than the bell pepper and carrots, so in the future start the carrots, add bell pepper, then onion, and finally garlic. I removed everything and after that tried to caramelize the mango a bit. Boiled after the blend for 10 minutes skimming gunk off the top and then added back into the vitamix with the xanthan gum.  pH of 3.6 and yield of about 35oz

Initial thoughts:
• A lot of carrots up front, followed by a lot of sugar, followed by a lot of heat. Surprisingly (not) hot given the pepper bill
• The carrot flavors that I always think are too strong always mellow out and I wonder what I was thinking, so we'll see how that goes
• Same with the ACV, it really is in the aroma and I'm not a fan at the moment
• A lot of parallels obviously with 'smokey habanero' but I feel like this won't have as much depth
• So far doesn't hold a candle to what I remember the og being
• Maybe add some red fresnos or something to add some color. It's baby food orange/ yellow and a bit off putting


A week later:
• The sauce has leveled out a little bit and a lot of the upfront notes I thought were too strong are just fine now, which makes me wonder if I should worry when something tastes where I want it out of the gate?
• I'm still not a fan of the color, another option to lighten the color might be yellow bells instead of red or orange
• Label the fucking jars !
• It's still way too sweet. The initial recipe had a fraction of the mangoes, so sizing that ratio up along with how concentrated the pineapple juice was a bit overkill and upsets the balance
• The acv also plays in with that, so next time I have a fruit bill like this omit it