Serrano Tequila Lime b2

Fermented Ingredients (151 days):
• Serrano 222g
• Garlic 28g
• Yellow Onion 162g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onion 312g
• Green Bell Pepper 124g
• Garlic 33g
• Cilantro 25g
• Lime 2 Juiced
• Jose Cuervo Gold 1.5oz
• White Vinegar 1.5 Cups
• 1/2 Cups Water
• Salt 1 tsp
• Xanthan Gum 1/8 tsp

Cut up the fresh onion and bell pepper and saute with olive oil until it starts to brown and char. Add the garlic and cook until that browns also. Add everything to your blender except the xanthan and blend on high for five minutes. Afterwards simmer for 20 minutes skimming solids off the top, then let cool and reblend on low with the xanthan for sixty seconds. Bottle, refrigerate.

Notes:
• First all Serrano sauce so I'm rebranding the name
• More fermented products using a 24oz jar instead of a 16oz mason
• Still kept the 16oz fresh bill so sauce is a bit thicker which I like, smaller yield
• Heavy cilantro, it was going to be 33g but I didn't like the look and took out 8g
• Went in heavy with the second lime finally. Good but still not very prominent, maybe 3 limes next time?
• Spicy, which was the point. Fun to see this sauce with a bit of a kick finally
• On the fence, but I decided against adding some fermented tomatillos. It'd also pollute the pepper bill with jalapenos

Avocado White Ghost

Ingredients:
• Tomatillo 420g
• Yellow Onion 282g
• Avocado 212g
• Jalapeno 35g
• Serrano 27g
• White Ghost 22g
• Cilantro 12g
• Water 1 Cups
• Lime 1 Large Juiced
• Salt 3/4 tbsp 

Peel and rinse the tomatillos, then boil until the color changes from light to dark reserving a cup of the water. Slice up the onion and saute with the peppers in olive oil, adding the garlic once they start to char. Once the garlic browns, add everything to the blender and blend on high for 20 seconds. Bottle, refrigerate.

Notes:
• I used 13 mixed sizes on the tomatillos
• For the avocado it was 3 small ones, I got lucky with small pits
• I usually add a bit more water but the consistency on this worked out perfect
• Maybe a tablespoon of olive oil added into the blend left over from the frying pan
• I initially had a 1/2 tbs of salt but added another half of that
• The white ghosts seemed to be a good move, there's a bit more citrus and less of an earthy taste compared to the red ghosts
• The heat however is a bit lower than the reds
• In the future some ideas might be a teaspoon of cumin and a small pinch or two of mexican oregano, being very mindful of the batch I ruined by adding too much 
• Really solid batch, will make a good sauce for the breakfast burritos I'm prepping tomorrow

Fermented Jalapeno Verde Salsa b1

Fermented Ingredients (147 days):
• Tomatillos 205g
• Garlic 18g
• Jalapenos 50g
• Yellow Onion 20g
• Brine 1 Cups (~3%)

Fresh Ingredients:
• Cilantro 4g
• Lime 1/2 Juiced
• Water 1 Cups

Combine all ingredients, blend on low for 30 seconds

Notes:
• A lot to unpack here but it comes down to three things: water, salt, sour
• Way too watery. In the blender adding the cup of water seemed like a good idea and looked fine but even when cold this is way too runny. My biggest issue with the salsa for sure
• Salty as fuck. I didn't add any additional salt because I was using the brine and it's still over seasoned
• Sour. I was wondering what using this many fermented ingredients would be like and it's for sure crossed a line
• To follow up a bit, the proportions were a bit out of whack. Normally for salsa (or hot sauce) I'd amp up the onions and peppers a bit. Onions would be half the weight of the tomatillos, peppers would have an extra 25g added. More cilantro also
• Cilantro wasn't super fresh, in my fridge for over a week. Not at all spoiled though
• I've got two other similar jars fermented, different ratios 
• It's such a weird flavor but it's addictive and I've killed a half bag of tortilla chips in 30 hours since making it
• I didn't measure out the yield but maybe 2 or 3 cups
• I'm at the point where I've scooped most the good stuff at the bottom and it's all just water now. Maybe 80% of the total yield now being water I'm about to dump into the sink. I judged the liquid to solid ratio bad here. Let's learn from that
• This wasn't a total failure but not something I'm about to share outside of the blog

Ideas:
• Use 1/2 to one cup of liquid. To reduce the salt do half fresh water and half brine
• Add half a fresh onion and some peppers, sauteed. Between half to equal the weight of the fermented stuff
• Full bunch of fresh cilantro, maybe 3/4 bunch. Two or three times more than 4g at least 
• Maybe the whole lime. It's already sour so the extra acid is a drop in the bucket compared to the extra flavor
• Missing a kick. Next jar add some habs or serranos
• Xanthan to lock up some of the water content

Roasted Hatch Tequila Lime

Fermented Ingredients (40 days):
• Roasted Hatch 216g
• Yellow Onions 110g
• Music Garlic 45g

Fresh Ingredients:
• Yellow Onions 187g
• Green Bell Peppers 152g
• Killarney Garlic 26g
• Cilantro 22g
• Limes 1.5 Juiced
• Salt 1/2 tbs
• White Vinegar 1.5 Cups
• Water 1 Cups
• Tequila 1.5 oz
• Xanthan Gum 1/8 tsp

Cut up the fresh onion and the bell peppers and saute lightly. Once they start to pick up some color and char add the fresh garlic and cook until golden brown. Once finished add everything into the blender except the xanthan and blend on high for five minutes. Simmer on low for 20 minutes to cook out the alcohol, skimming the gunk off the top. Then reblend on low with the xanthan gum for 90 seconds. Bottle, refrigerate. Yield of ~ 45 oz

Notes:
• Hatch was bought pre-roasted from Raleys
• Because of how soft the chilies were I was able to over stuff the jar, making it harder for the brine to get everywhere. I should have used a second jar
• Fermentation was really slow because of this, kinda a pain to burp
• There wasn't much brine in the jar because of this, which is why I added extra salt and extra water to the final blend. If I had a cup of brine I'd use .25 tbs salt and a 1/2 cup of water, but the brine that was left in the jar was very negligible. I didn't even add it to the recipe, but it was maybe 1/4 to 1/8th of a cup
• I left the charred skin on the chilies and included the seeds
• No heat, despite that but it's really good
• Fun play on the tequila lime series. I have some other unique jars fermenting which should make for some complex flavors

Pumkpin Drublic

Fermented Ingredients (80 days):
• Scotch Bonnets 63g
• Yellow Reaper 21g
• Carrots 100g
• Sweet Onion 77g
• Garlic 40g
• Brine 3/4 Cups

Fresh Ingredients:
• Pie Pumpkin 381g
• Yellow Onion 140g
• Orange Bell Pepper 144g
• Georgia Fire Garlic 25g
• Honey 3oz
• Brown Sugar 1/4 Cups
• Salt 1/2 tsp
• Evan Williams Bourbon 1.5 oz
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Rinse off your pumpkin, gut out and slice into quarters (mine was slightly smaller than a bowling ball.) Drizzle with olive oil and salt and place skin down on parchment paper in the oven and bake at 425* for 40 minutes, or until the corners start to char. Peel the skin when finished. While that cooks, saute the fresh onion and bell pepper, once those sweat add the fresh garlic cloves. When that browns, bring everything except the xanthan to the blender. Blend on high for 5 minutes, then simmer on low for 30 minutes to cook out the bourbon, skim the solids off the top. Reblend on low with the xanthan for 90 seconds. Bottle, refrigerate. Then have a happy halloween!  

Notes:
• Very thick, has Aguitas moritas beat on viscosity
• Xanthan wasn't added for body but strictly to keep the vinegar bonded. Maybe add another .5 white vinegar, or simmer for less time
• That said I still like where it's at, I've been wanting to make thicker sauces lately. Maybe when cold 
• Garlic forward but I like that
• Medium heat, good pepper to sugar balance
• Bourbon was added on a whim but worked out nicely
• Also was on the fence doubling up on sugar- the honey and brown sugar worked out great and I'm glad I made the move. I thought about adding more fresh carrot but I'm glad that was omitted
• Great color, I like the medium heat
• Last of my individual fancy garlic 🥲
• I cooked the pumpkin the night before and it was a bit under done (I did less heat for less time.) Microwaved for 5 minutes before blend, but maybe should have sauteed with some sugar
• This was a fun recipe that worked out a million times better than I thought. I can recognize the backbone I posses and want to break away from in this, but these are steps in the right direction  
• The important part was the fun
• Batch 2 next year

Double Fermented Honey Garlic Habanero

Fermented Ingredients- Pepper Jar (101 days):
• Habaneros 63g
• Garlic 40g
• Yellow Onions 16g
• Brine 1 Cups

Fermented Ingredients- Honey Jar (65 days):
• Clover Honey 8 oz
• Garlic 130g

Fresh Ingredients:
• Yellow Onions 110g
• Yellow Bell Peppers 142g
• Georgia Fire Garlic 112g
• Clover Honey 6oz
• Salt 1/2 tsp
• Water 1/2 Cups
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Slice and saute the bells and fresh onion in olive oil until it starts to lose color, add the fresh garlic and cook until those start to brown. It's important to keep an eye on this, if the garlic starts to char and become bitter it will ruin this sauce. Do not turn your back on this! Add the rest of the ingredients to the blender once that's finished, blend on high for five minutes. Simmer afterward on the stove for 20 minutes skimming the solids off the top, then reblend on low with the xanthan for 90 seconds. Bottle, refrigerate. Yield of about 40 oz

Note that honey fermenting carries an increased risk of botulism. Familiarize yourself with this before recreating this recipe

Notes:
• Glad to make this recipe work finally, first time using two separate ferments
• Fermented garlic organically grown from Prima Farms
• I wanted more habaneros, but picking through my jars this was the best choice
• Result is still mildly spicy on a fresh palate, very little heat after repeated tastes 
• This is almost the end of my fancy garlic. Wild I went through like $200 worth in three months
• There was about 20 small bulbs peeled for this. Took maybe an hour
• The sauce itself is very complex. I used more fermented honey than the fresh and it comes through pretty strong, a lot of the flavor but missing a lot of the sugar that was consumed during the fermentation process. Less sweet, but a lot more refined. On food I'm already missing the sweetness, but appreciate the complexity. Honey still out shines the garlic a bit
• There's a ton of the Georgia Fire garlic in here and I think it helps make up some of the ground I lost on the light habanero jar
• I'm glad to try new things but I think I like the original recipe a bit better
• In the future use more fresh honey, if I want to keep the fermented stuff also maybe just cut back the water and vinegar
• A full 1/4 tsp of xanthan might have helped lock this up a bit. It's a little more runny than I'd like

Aguitas Moritas b2

Fermented Ingredients (62 days):
• Morita Peppers (hydrated) 65g
• Georgia Fire Garlic 41g
• Red Scorpion Peppers 13g
• Yellow Onion 52g
• Brine 1/8 Cups

Fresh Ingredients:
• Yellow Onion 199g
• Red Bell Pepper 130g
• Elephant Garlic 24g
• Chili de Arbol 9g
• Cosmic Crisp Apples 226g
• Salt 1 tsp
• Brown Sugar 1.5 tbs
• Honey 1.5 tbs
• White Vinegar 1.5 Cups
• Water 1 Cups
• Apple Cider Vinegar 1/2 Cups 

Hydrate the morita peppers in warm water for 60 minutes before adding to the mason jar for fermentation. Once the jar's ready for consumption, saute the fresh onions and bell peppers in olive oil until they start to lose color and char, after which add the fresh garlic. While that cooks, core and remove the skin from the apples. Afterwards, lightly toast the chili de arbol in a pan. Blend everything together and then simmer for 20 minutes. Cool, bottle, refrigerate. 

Thanks a second time to my friends at Aguitas taco truck for supplying the peppers. This is batch two of my first published recipe on here. I implemented some changes, some for better and others for worse

Notes:
• If you can't find morita peppers, chipotle peppers would be a good substitute
• A few small changes, the first being the addition of some scorpion peppers. Only like four or five small ones I've been trying to use. The heat is a nice addition, low to medium heat on my scale
• I also didn't reduce the sauce much to improve from the previous thick consistency. I also didn't add a second addition of water and vinegar
• I threw more sugar in it also, I don't think the original has the honey or brown sugar
• More brown sugar would have been interesting, maybe a quarter or half cup
• The honey was on a whim just to use the last of the bottle
• Some maple syrup would be a nice touch also, or maybe some cinnamon in the boil
• Smoked paprika to bring out more earthy flavor?
• Cumin, maybe like a tsp
• I think I fermented it a bit longer, this one has onions and no kahm yeast in the jar
• Came out well. Earthy from the chili de arbol which I personally don't love, but it's authentic to the style for a mexican style hot sauce. The heat and consistency are what I really wanted to add and I think I've accomplished it