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

7 Pot Buffalo

• 7 Pot Brainstrain 255g
• Garlic 53g
• Lime 1 Juiced
• Honey 1 tbsp
• Butter 13 tbsp
• Cayenne powder 2 tsp
• Smoked Paprika 1tsp
• Red pepper Flakes 1 tsp
• Mustard Powder 1 tsp
• Celery Seeds 1 tsp
• Salt 1 tsp
• White Vinegar 1.75 Cups
• Apple Cider Vinegar 1/2 Cups
• Xanthan Gum 1/4 tsp

Make your base by blending the 7 Pots, garlic, salt, and vinegar on high for five minutes. Simmer on low and let cool, skimming solids off the top. Then blend in everything else on high for an additional five minutes. Bottle, refrigerate


Notes:
• batch two, there's a lot to unpack here-
• off the top, using frozen seven pot peppers instead of fermented reapers. Not surprising but there's less heat and funk. A lot less depth
• I also added mustard powder which I wasn't a huge fan of, and to cut that I added more butter than the last batch
• I saw mustard powder in some online recipes but I have to disagree with it. Maybe in a smaller quantity? it'd work but I really wish I omitted it. Now I know though  
• It just doesn't work well. It reminds me of the powder you get in Kraft mac n cheese
• Just lots of preserved dairy flavor. Likely a product of the vinegar and butter
• For whatever reason, despite that the sauce is really fluid. It doesn't seize up at all when chilled
• Good color, bright vibrant orange. As noted good viscosity, very creamy
• This sauce was a step backward. I feel like I nailed the original recipe, there wasn't much of a reason to change it. I feel like sometimes I try to optimize and fix what isn't broken, this is a good lesson to leave things alone now and then
• This sauce kinda sucks. It's edible but it will take forever to finish

7 Pot Mango

Fermented Ingredients (490 days)
• 7 Pot Brainstrain 61g
• Yellow Onions 169g
• Killarney Garlic 37g
• Brine 1/2 Cups

Fresh Ingredients:
• Yellow Onions 236g
• Orange Bell Peppers 216g
• Garlic 74g
• Mangoes 203g
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Salt 1 tsp
• Brown Sugar 1/4 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, after which add the fresh garlic and cook until that starts to brown also. Remove and lightly caramelize the mangoes. Add everything to the blender except the xanthan gum and blend on high for five minutes. Afterwards simmer on low for 20 minutes, skimming the solids off the top. Let cool, and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.  

Notes:
• First time really getting to know these peppers. Hot but not atomic, maybe a 6/10 next to a reaper. Google has it 1.175 million scoville, hot but not insane 
• Stabilized by David Cappiello in 2008. Member if the Trinidad family  
• Fruity profile, expected with the color
• 7 pot brainstrain, not to be mixed with my 7 pot bubblegum
• They're smaller and have more wrinkles, the bbg is smoother and bigger, not as hot
• Kind of a small jar. Normally I use a heavier pepper bill but this jar was light on the peppers and blanced more towards the onion and and garlic
• Result is a good kick but no where near the heat of reapers, still way above a habanero
• Sugar ratio is balanced to the heat but eclipses the onions and garlic
• Still pretty roasty though. I'd up the garlic by maybe half a head
• Mango flavor is a bit weak, the sugar makes it obvious it's fruited but blind I don't know if I'd be able to identify it
• Faded orange coloring, garlic sugar and heat on the nose
• Pretty sweet which makes it off putting on certain foods. Breakfast stuff is a no but solid on tacos and chicken
• Really successful sauce on the right food. Would make again with a stronger roasted backbone, cut the sugar a bit, definitely add more peppers

Roasted Hatch Tequila Lime b2

Fermented Ingredients (30 days):
• Hatch Peppers 360g
• Yellow Onions 126g
• Garlic 34g
• Brine 1/2 Cups

Fresh Ingredients:
• Sweet Onions 281g
• Green Bell Peppers 142g
• Garlic 52g
• Limes 3 Juiced
• Cilantro 19g
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Tequila (Jose Cuervo White) 1.5oz
• Xanthan Gum 1/4 tsp

Saute the bell peppers and sweet onion in olive oil while you peel the garlic, adding that once the onions and bell start to char and lose color. Once the garlic browns add everything but he xanthan to the blender and blend on high for five minutes, then simmer for 20 minutes skimming the solids off the top. Cool, and reblend with the xanthan gum, bottle and refrigerate.

Notes:
• Hatch peppers roasted at Raley's grocery
• These were the '1904' hatch pepper batch which were their mild batch. I have two (?) medium and hot also
• I think my favorite variant of this recipe was the roasted hatch from Oct of 2023, I tried to stay pretty true to that recipe but this falls a bit short. Still trying to figure out why
• I added more limes finally but it still doesn't translate too well. Lots of citrus though, I get that's a bit of a contradiction
• No kick, as is expected
• Still a nice tang from the tequila and ferment
• Solid as always, just missing a bit of that magic. Why.

RMP003

Fermented Ingredients (419 days):
• RB 003 94g
• Yellow Onions 107g
• Georgia Fire Garlic 40g
• Brine 1/4 Cups

Fresh Ingredients:
• Yellow Onions 242g
• Red Bell Peppers 147g
• Shallots 59g
• Garlic 51g
• Mangoes 108g
• Pineapples 136g
• Salt 1tsp
• Brown Sugar 2 tbs
• White Vinegar 1.25 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 3/4 Cups
•Xantha Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color. Add the garlic and cook until that browns. Add everything to the blender and blend on high for five minutes, then simmer for twenty minutes skimming the solids off the top. Cool, reblend with the xanthan for sixty seconds, bottle and refrigerate.

Notes:
• Dude it's been a while. I made this five months ago and am just now am getting around to the notes.
• I have a new pc and keyboard, fast but rigid making typing this a bit difficult. Also kinda drunk which doesn't help
• First time using RB003 peppers, not as hot as reapers but very close
• Unmistakable tang from the ferment
• Sharp citrus followed by warm sugar
• Balanced between heat and sweet
• Legit strain I'm looking to buy again
• Tropical flavors play nice, sugar is just enough submissive to the heat

Mixed yellow pineapple

Fermented Ingredients (468 days):
• Scotch Bonnets: 58g
• Habaneros 122g
• Yellow reapers 34g
• German Garlic 3g

Fresh Ingredients:
• Sweet Onion 310g
• Yellow Bell Peppers 208g
• Garlic 52g
• Pineapple 300g
• Honey 1 tbsp
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups

Saute the sweet onions and bell peppers in olive oil until they start to char and lose color, after which throw in the fresh garlic and cook until that browns. Once that's done remove and caramelize the pineapple. Blend everything except the xanthan on high for five minutes, then simmer for twenty minutes skimming solids off the top. Cool, bottle and refrigerate

Notes:
• First and foremost, this sauce kinda sucks.
• It's too sweet and has a weird flavor to it, stale is the first adjective that springs to mind. I dont know if something went wrong with the ferment or it was a fresh ingredient issue, but the sauce just tastes...old
• To be sure, I used way too much pineapple and thought adding the honey would bring some depth to the sugar. Definitely not the case
• The sugar from the pineapples probably marries better with brown sugar if I'm looking for a bit more
• Interesting pepper bill. I think I was looking to make a medium yellow/ orange blend. It's kind of spicy?
• What would I do different? Less sugar but I think there's something fundamentally broken here
• Normally I add Xanthan Gum but this was thick enough I omitted it
• Not a fan of this but I have like 40 oz. Not good enough to sell but not bad enough to throw out, so I'll probably revisit with more notes

Aguitas Moritas b3

Fermented Ingredients (251 days):
• Morita Peppers 63g
• Garlic 30g
• Yellow Onions 50g

Fresh Ingredients:
• Sweet Onions 235g
• Shallots 51g
• Red Bell Peppers 117g
• Garlic 59g
• Red Ghost Peppers 54g
• Cosmic Crisp Apples 198g
• Chili De Arbol 12g
• Limes 1 Juiced
• Paprika 1/2 tsp
• Cumin 1/2 tsp
• Salt 1.5 tsp
• Brown Sugar 1/2 Cups
• Cinnamon Sticks 2"
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Xanthan Gum 1/8 tsp

Sautee the fresh onions, shallots, and red bells until they start to char and lose their color, then add the fresh garlic and cook until that browns. Remove and then toast the chili de arbol until that starts to char also, meanwhile skin and core your apples. Add everything except the cinnamon and xanthan to the blender and blend on high for five minutes, then simmer for twenty minutes with the cinnamon stick. Let cool and remove the cinnamon, then reblend on low with the xanthan gum. Bottle, refrigerate 

Notes:
• A lot of good feedback for this sauce, high demand at the bar
• I think the constancy is moving in the right direction, more watery than thick but not fluid enough that it needs the seatbelt over the opening
• Solids were skimmed
• I still added some cumin but reduced the amount at it worked out perfect
• I also used one cinnamon stick instead of two, it's faintly present and I think a second would work well going forward
• Closed the book on my red ghost peppers. Great medium spice, reapers would be too much here, but might be interesting. Habaneros or scotch bonnets would be fun also but might be missing some juice
• An extra lime might work well here
• Definitely progressing this recipe. Best yet for sure, almost there but I think there's one or two more tweaks to improve it