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Fermented Ingredients (28 days):
• White Ghost 84g
• Chesnok Red Garlic 26g
• Yellow Onion 124g
• Brine 1 Cups

Fresh Ingredients:
• White Peach 195g
• Nectarines 217g
• White Onions 286g
• Georgia Fire Garlic 31g
• Brown Sugar 1.5 tbs
• Salt .5 tbs
• Honey 1.5 tbs
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Remove the peaches and nectarines from their skin and remove the red flesh that was connected to the pit. Cut up the onion and lightly saute in some oil until translucent. I'm aiming for a white sauce so cooking it any further will add more color than I'd like. Add everything to the blender and blend on high for five minutes, then simmer on the stove for 20 minutes. When it cools, add the xanthan gum and reblend on low for 90 seconds. Bottle, refrigerate. Yield of 45 oz

Notes:
• Idea here was to make a white sauce. I was fairly successful, but used normal nectarines instead of whites because they were improperly labeled at the grocery store
• Garlic was a deep tan and I used brown sugar instead of normal. Replacing those and putting the onion in raw would improve the color but I'm not sure it'd taste as good 
• Very sweet. The peaches and nectarines were ripe and squishy, but had a bit of sourness to them. I decided to add the brown sugar and the honey on a whim and it worked out a nice balance 
• Heavy on the onion, I didn't realize until now there's like 400g. I wanted an entire white onion though for color. It's good but unnecessary
• Very jammy, not crazy hot. I had someone confused that it didn't hurt them at all
• Curious about these ghosts, I'll probably pick up a box of reds or jays peach
• I'd cut down on the onions in the ferment and add more ghosts to counter that problem?
• One of my first sauces without any bell peppers. A bit less savory, it was only omitted to keep out the color. It's missing that anchor for sure. Still good, but a lot different from my other stuff
• Pretty good. I have a similar jar fermenting with Pale Rider peppers, this served as a good blue print and I have some new ideas moving forward

Pineapple Reaper b1

Fermented Ingredients (358 days):
• Carolina Reaper 126g
• Habaneros 14g
• Garlic 19g
• Brine 1 Cup

Fresh Ingredients:
• Pineapple 344g
• Yellow Onion 260g
• Killarney Garlic 24g
• Orange Bell Peppers 160g
• Brown Sugar 1 tbs
• Salt 1/2 tbs
• White Vinegar 1.5 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Cut up and saute the onions and bell peppers until they start to char, then add the garlic until that starts to brown also. Remove and then caramelize the pineapple. Add everything to the blender and blend on high for five minutes. Simmer for 20 minutes afterward, skimming off the solids that form on the top. Let cool, then add the xanthan and reblend on low for 90 seconds. Yield's about 45oz, pH of 3.5 

Oldest jar in my cabinet, I wanted to wait a week to give it a full year in the jar but this is close enough. I'm making a push this month to go through as many as possible to make room for this years stuff and hopefully get those jarred up also.

Notes:
• First time actually writing out the recipe for this, definitely not my first time making it though
• Had to go through and separate everything to weigh post ferment, so actual weights are probably a bit lower than written
• Pretty sure I had a single habanero in the fridge that needed to be used
• Stupid hot, hottest sauce I've made outside the Franks in a minute
• I was on the fence about adding the brown sugar but it ended up being a good idea. A second tablespoon would also have been a good idea
• Not too salty, but a quarter instead of a half tbs of salt would have worked better
• Added more pineapple than originally planned (260g) and it worked out well. Adding more would probably work well also
• Really good, only real change I'd make is less salt and a bit more brown sugar

Frank A 'Fresh Pod' Bitch

Fresh Ingredients:

• Carolina Reaper 137g (24 pods)
• Georgia Fire Garlic 38g
• White Vinegar 2.5 Cups
• Salt 3/4 tbs*
• Limes 1 Juiced
• Xanthan Gum 1/4 tsp

Combine all ingredients except the xanthan and blend on high for 10 minutes. Simmer for 20 mins, let cool, reblend on low for 90 seconds with the xanthan. Bottle, refrigerate. Yield of 23oz, pH 3.06

Notes:
• Reapers were picked less than a week before blending
• Bigger yield on this from the water content in the fresh peppers
• Only hacked up my lungs once (!) making this
• I added an extra 1/4tbs of salt, it doesn't add much so I'd be better sticking to a 1/2 tbs*
• Heat isn't blinding but a few drops on a fresh palate was overwhelming. This is a lot hotter than the lemon Frank and where it should be
• Xanthan is right where I want the consistency
• Good color as always, ridiculously vibrant with white marbling

Serranapeno tequila lime b4

 Fermented Ingredients (93 days):
• Serranos 90g
• Jalapeno 85g
• White Onion 110g
• Garlic 20g
• Brine 2/3 cups

Fresh Ingredients:
• White Onion 224g
• Green Bell Peppers 126g
• Killarney Garlic 26g
• Cilantro 30g
• Tequila 1.5 oz (Jose Curevo Silver)
• Limes 1.5 Juiced
• White Vinegar 1.5 cups
• Water 1/2 cups (+ 1/2 cup)
• Salt 2/3 tbs
• Xanthan Gum 1/8 tsp

Combine all ingredients except the xanthan and blend on high for 5 minutes. Simmer for 15 mins, cool, reblend with the xanthan gum on low for 90 seconds. Refrigerate, bottle. Yielded about 25oz

Notes:
• Changed the name to be a bit more accurate now that I have some straight serranos fermenting
• Normally I saute the bells, onions, and garlic. I kept it raw to see what that'd be like
• Initial thoughts- color is a lot brighter and more vivid. Definitely lacking a bit of sugar from the onions not being caramelized, savory notes from the bells. It's missing a lot of depth by not being cooked. Now I know, it's not as good
• I added an extra half lime, not very notable. Let's just go two next run
• This one was all white onions when usually I use yellow. Maybe ferment the white and cook yellows?
• I did 2/3 tbs salt instead of 1/2, it's a bit over seasoned, keep with the 1/2
• I simmered this for too long and reduced it a bit too much. I added an extra half cup of water to make up for that. The yield on this was pretty small but it's still a bit watery even with the xanthan. 
• Next time simmer for less and keep the reduction to a minimum 

(Salty) Mango Reaper

Fermented Ingredients (48 weeks):
• Carolina Reapers 110g
• Garlic 15g
• Brine 1 cups

Fresh Ingredients:
• Yellow Onion 237g
• Yellow Bell Peppers 175g
• Chesnok Red Garlic 28g
• Mangoes 257g
• White Vinegar 1.5 cups
• Water 1/2 cups
• Salt 1/2 tsp (I did tbs, don't do that)
• Xanthan Gum 1/8 tbsp

Saute the bells and the onion until charred and caramelized, add the garlic until golden. Throw everything into the blender except the xanthan and blend on high for 5 minutes. Simmer for 20 minutes, cool and reblend with the xanthan on low for 90 seconds. Bottle, refrigerate. Yields about 30oz, pH 3.4

This is maybe the oldest jar in my cupboard and for sure one of my first ferments. I was wondering if I over salted the brine, but after reviewing other recipes I think I made a mistake up by adding salt measured by a tablespoon instead of a teaspoon. That might explain why it's so fucking salty. Not inedible but not fit to sell or give away. I'm eating it with unseasoned food which is surprisingly working out great

Notes:
• Not many tasting notes since the salt over powers literally everything else
• Deeper color than what I was going for. This was a recreation of a sauce I made a month or two before I launched the blog that I remember being a bit pale (hence the bell) but this came out completely orange leaning towards red
• I think this recipe used way more peppers than the original also, given the jar ratios. It's also possible I used yellow reapers instead of red ones
• I think I threw in the mango raw instead of searing it, but who knows if that made any difference
• Definitely going to make a batch 3 in the near future
• I was in a hurry to make this and next time I want to take some time and add some nuance to it. It's a really basic recipe and I think I can craft something that adds more to my staple formula

Bourbon Peach

Fermented Ingredients (40 days):
• Habaneros 62g
• Carrots 55g
• Garlic 41g
• Yellow Onions 157g

Fresh Ingredients:
• Sweet Onions 197g (one medium)
• Red Bell Pepper 174g (one medium)
• White Peaches 673g (3 large peaches)
• Garlic 25g (5 cloves)
• Sugar Rush 25g (one pod frozen)
• Red Scorpions 15g (5 frozen)
• Brown Sugar 1/2 Cups
• Water 1/2 Cups
• Bourbon (Evan Williams) 1.5oz
• White Vinegar 1 Cup
• Apple Cider Vinegar 1/4 Cups
• Salt 1/2 tbsp
• Xanthan Gum 1/4 tsp 

Saute the fresh onions and bell peppers in olive oil until slightly charred, add the garlic and cook until golden. Remove the pit and skin from the peaches. Add everything but the xanthan into a blender and blend on high for five minutes. Light simmer for 20 mins, then let it cool before adding back to the blender with the xanthan gum. Blend on low for 90 seconds, bottle and refrigerate. Yield ~50oz

Number one thing here to note is this was supposed to be a smoked sauce. I put the habs, carrots, onions, and garlic on a propane barbeque for 90 minutes on indirect heat with some wood chips on the burner to add some smoke. I fucked up and let the wood chips soak for an hour instead of 20 minutes so it was hard to get the smoke even going. Nothing really stuck and I'd have no idea that was a concept I was aiming for, next time I need to use a real smoker or maybe use some oil to coat the veggies to soak up some smoke. All the bacteria got killed off probably on the grill so to get this to ferment I had to use the backslop method of adding some live brine into the jar from an already active ferment. It took three or four days to get going, and the jars were over stuffed. The products became much softer after being cooked so I was able to pack the fuck out the jars, which made it difficult for the brine to fully envelop everything. 

Notes:
• I wanted to use normal peaches but winco only had ripe whites
• On top of smoking ideas this should have been three jars, not two. This thing is over packed 
• I wanted to add a bite and also use up some of my scorpion pods. I added the sugar rush because it was the last one and I wanted to shut that book. I was on the fence about making this more spicy and it worked out great
• I initially had 400g peaches (2) and decided to add the third post initial blend. The sugar on these come through but not so much the flavor
• I was going to make this with Southern Comfort but that sucks and got a real bourbon instead
• Maybe add an apple or two next batch?
• Color's pretty dark, to lighten that I'd use a yellow bell
• For a yield this big a second ounce of bourbon might help
• This is one of my first sugar additions and it worked out fine!
• I pretty much wrote this recipe drunk and I'm honestly impressed

Frank A 'Lemon' Bitch

Fresh Ingredients:
• Yellow Reapers 148g (22 pods)
• Garlic 35g
• Salt 1/2 tbsp
• White Vinegar 2.5c
• Lemons 1
• Xanthan Gum 1/4 tsp

Throw everything straight into the blender except xanthan, juice the lemon and add some of the zest. Blend on high 5 minutes and simmer lightly for 20 mins, skimming the gunk off the top. Cool, then blend on low for 90 seconds with the xanthan gum. Bottle, refrigerate

Fresh pepper Frank sauce. Pricey shipment and honestly these pods are a bit on the weak side. I wanted to make a lemon version after seeing the color on the last batch

Notes:
• Bigger yield on this of about 20oz instead of the 16ish I usually get on these. I think it has something to do with the water content of the peppers, all the frozen stuff I used before is a bit more dry
• As noted above the heat is pretty low on this. I used ~4 less pods because I didn't want to blow through my box in one batch, but it should be hotter
• The lemon comes though fine but it feels a bit unbalanced. I'm glad to try it but the lime works better 
• Overall a little disappointing. Still pretty good but short of what I pictured