Honey Garlic SugarRush

Fermented Ingredients (111 days):
• Sugar Rush Stripey 40g
• Sugar Rush Red 96g
• Yellow Onions 33g
• Chesnok Red Garlic 19g
• Brine 3/4 Cups

Fresh Ingredients:
• Yellow Bell Peppers 134g
• Sweet Onions 230g
• Garlic 259g
• Clover Honey 8oz
• Salt 1 tsp
• Water 1/4 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 1/8 tsp

Saute the bells and onions until they start to char. Remove and add the garlic, sauteing carefully to make sure they brown but don't burn. Blend all ingredients on high for five minutes, then simmer lightly for twenty minutes. Reblend with the xanthan gum on low for sixty seconds, bottle and refrigerate.

Notes:
• Knock off recipe of my honey garlic habanero
• Most notable thing, this used pre peeled garlic
• Probably the biggest reason this recipe fell a bit flat. There's not really garlic or honey. There's not a lot of heat either. Mostly there's just flavor from the peppers, which aren't bad but totally missed the mark
• Kind of a weird stale flavor, a bit hard to describe
• No real sweetness from the honey, actually a bitter tang from the fermentation process
• And also no sugar from the sugar rush themselves, as is to be expected
• All in all a very tangy sauce but not a lot of depth going on otherwise. Not a lot of garlic, not a lot of honey. Hard to understand given the ratios but I'm chalking it up to two things:
• It needed regular hand peeled garlic
• It also needs habaneros. It was fun to see what another pepper would do to the recipe but the sugar rush, especially after ferment, doesn't mix well with everything else. Furthermore, it actually eclipses a lot of notes I normally enjoy. I handed some of these out for Xmas and I'm a bit disappointed this sauce fell a bit short. I only used the sugar rush jar because I didn't have any dedicated habanero jars and I'm left wishing I'd have saved these for something more original
• That said, it's been okay on food

Coconut Habanero

Cursed recipe, please don't make this

Fermented Ingredients (197 days):
• Habaneros 51g
• Garlic 31g
• Mango 80g
• Yellow Onions 175g
• Brine 1 Cup

Fresh Ingredients:
• Yellow Onions 275g
• Red Bell Peppers 135g
• Carrots 56g
• Habaneros 40g
• Mangoes 195g
• Pineapples 190g
• Salt 1 tsp
• Brown Sugar 1 tbsp
• Coconut Water 3/4 Cups
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/4 Cups
• Xanthan Gum 1/8 tsp

Saute the onions, red bells, fresh habaneros, and carrots in olive oil until they start to take on some color. Add the garlic and cook until golden. Remove, next caramelize the pineapple and add everything to the blender except the xanthan gum. Blend on high for five minutes, simmer on low for twenty minutes. Reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• I've been putting this off because it's a rough sauce, but here we go I guess
• The idea was to make another tropical hab recipe with a mango and pineapple profile, highlighted by a coconut twist
• Flavor initially was almost inedible. It tasted atrifically sweet with a ton of acid from the vinegar. Pretty much no heat, just all sugar which was super off putting
• A week and a half later the flavor has mellowed out a bit. Still very unbalanced, little heat to counter the sweetness
• Likely because this was a light habanero jar. I put in over 8 times as much fruit as I did peppers which was a big mistake
• A lot of that fruit matter materialized on the bottom of the pot it was boiled in. Over a pint of fruit sludge that ended up being thrown out
• I also used too much coconut water and the wrong kind. Mine had pulp and I used normal water ratios
• While it's not going to be a total drain pour like I initially thought, it definitely isn't getting sold or posted online. It might make a fun science experiment about the shelf life of a fruit heavy sauce
• I don't recommend anyone making this recipe. If you do, double the habaneros, halve the mango and pineapples. The coconut water can and probably should be omitted, but an 1/8 cup at most would probably give you notes without over powering anything. Maybe.
• This sauce sucks, but I'm happy to learn from mistakes

Mixed Hatch Tequila Lime

Fermented Ingredients (110 days):
• Raw Hatch 78g
• Roasted Hatch 46g
• Yellow Onions 114g
• Chesnok Red Garlic 50g
• Brine 1 Cups

Fresh Ingredients:
• Green Bell Peppers 145g
• Yellow Onions 357g
• Garlic 36g
• Cilantro 23g
• Limes 1.5 Juiced
• Salt 1 tsp
• Jose Cuervo Gold 1.5oz
• Water 1 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 1/8 tsp

Saute the green bells and onions until they start to close color and char. After which add the garlic and cook until it browns. Remove and add everything except the xanthan to the blender. Blend on high for five minutes, then simmer for twenty minutes to cook out the alcohol, skimming the solids and form on the top. Reblend on low for sixty seconds with the xanthan gum, bottle and refrigerate. 

Notes:
• Mix of raw and roasted hatch. Not very notable from jalapeno blends
• A lot of garlic but not super noticeable. Same with the onions, close to 500g and they still take back seat to the peppers
• I'm also thinking about 2.5 to 3 limes to really bring out that flavor a bit more
• Pretty standard batch. I think the full roasted hatch batch is still the best one I've made so far. I thought making a mix would come close to that, and while this is fine by all measures, nothing really stood out too strongly
• A bit watery, some separation. A full 1/4 of xanthan would work better
• I'm already almost through all this sauce so the next batch will be up soon enough. Let's push more lime and maybe a bit more tequila

Pineapple Scorpion Salsa

Ingredients:
• Roma Tomatoes 705g (seven medium)
• Garlic 47g (one head)
• Red Onions 259g (one medium)
• Red Scorpions 25g (five small)
• Pineapples 202g
• Pineapple Juice 1 tbs
• Salt 1 tbs
• Brown Sugar 1 tsp
• Water 2 cups

Cut the tops and halve all the tomatoes. Place face up on parchment paper and bake at 410*F for forty minutes. While that cooks, saute the onion and peppers, adding the garlic when they start to char. Cook until that browns, then caramelize the pineapple. Blend on low for 90 seconds or until desired consistency. Refrigerate. Yields ~55 oz

Notes:
• First thing to point out here is I used three of four less tomatoes than I usually do but kept everything else the same
• I'm skeptical of the peppers in the recipe. They should be all scorpions but some were shaped a bit flat, kind of like a bonnet or a ufo 
• All the peppers were tiny too. The last of all my frozen 2022 stuff
• Pretty hot regardless, if my reaper salsa is a 10 this is maybe a 7
• Onions and garlic are usually roasted with the tomatoes but I was running low on time so I peeled garlic while the tomatoes cooked and sauteed instead
• This was blended in my vitamix instead of my food processor. I blended low and the tomatoes made a thick creamy texture compared to the more grainy stuff I get in the food processor
• The result is the tomatoes being fully blended with the oil and making a thick creamy texture
• There are chunks of everything else. Big ribbons of peppers, pieces of garlic, strings of pineapple, globs of onion. Only issue here is the tomato skin splinters
• First time using sugar in a salsa. I like it with the fruit, it really takes the sweetness to a level that matches the salt
• Everything is balanced here. Only real issues I have here are the tomato skins and the garlic chunks being a bit too big and over powering on some bites. Maybe throw those in to blend with some of the water first, then add everything else

 

Pineapple Habanero

Fermented Ingredients (372 days):
• Habaneros 91g
• Carrots 104g
• Garlic 37g
• Yellow Onions 70g
• Brine 1.5 Cups

Fresh Ingredients:
• Yellow Onions 204g
• Orange Bell Peppers 162g
• Garlic 34g
• Pineapples 196g
• Salt 1 tsp
• Brown Sugar 1 tbs
• White Vinegar 3/4 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the onion and orange bells until they start to char, then add the garlic and cook until that starts to brown. Remove, and then caramelize the pineapple. Blend everything expect the xanthan on high for five minutes. Lightly simmer, skimming the solids off the top for 20 minutes. Reblend on low with the xanthan gum for sixty seconds, bottle and refrigerate

Notes:
• Year long ferment! Maybe my longest?
• Second-ish shot at a pineapple habanero sauce. All habanero pepper bill, the first batch was later renamed and became something different, so this will take that name 
• More brine than usual, I used a different glass jar that was a lot bigger, and this was made before I really started utilizing as much space as I could in the ferment
• Recipe would have had more habaneros but I used half for another sauce. Heat's fine where it is though
• Less pineapple than I wanted to use because I split the fruit I bought between this and a salsa. It's a little more submissive than I was shooting for
• A little bit too salty. Not enough to ruin this by any means, but I have no idea what kind of brine I was mixing and I didn't think about how half a cup of extra brine would mean more salt. A half or maybe quarter teaspoon would have worked a lot better
• This makes me glad I added the sugar because it helps balance out the salt a bit
• Pretty typical habanero heat, maybe a bit higher than I imagined
• Good color, I'm glad I went with the orange bell over the red
• Good smell. Heavy pineapple, garlic, and onion
• Good consistency. I did a quarter instead of the normal 1/8 of xanthan gum and it's oozy, but comes out of the bottle quickly
• Definitely more funk than a lot of my sauces. But I guess that happens when you let a ferment sit for over a year

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