Dill Pickle Jalapeno

Fermented Ingredients (63 days):
• Jalapenos 176g
• Yellow Onions 96g
• Garlic 27g
• Brine 3/4 Cups

Fresh Ingredients
• Yellow Onions 128g
• Green Bell Peppers 85g
• Garlic 36g
• Pickle Spears 151g
• Pickle Brine 1 Cups
• Dill (in the brine) 2 tbs
• White Vinegar 1 Cups
• Salt 1/2 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onion and the bell peppers in olive oil. Once that chars and loses color add the garlic cloves and cook until that browns. Add everything except the xanthan into the blender and blend on high for five minutes. Simmer on low for twenty minutes afterwards skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate

Notes:
• Pickles were from Grillos Pickles
• The brine had a few more things in it than just the dill but it was pretty negligable and common in pretty much all brines, so I didn't add it
• I did however fish out a bunch of the dill from the brine I didn't use
• Idea I've been sitting on for a minute
• Worked out pretty well actually. Good zing from the fermented ingredients that works with the dill
• Not very spicy, I got a tiny bit of heat on a fresh palate after just waking up. Otherwise it's really smooth
• Viscosity is a bit watery but that makes sense considering pickles are mostly water
• In the future, maybe add some mustard seeds and some more xanthan gum
• Good sauce but I'm wondering what to put it on. Would go really well with barbeque
• Fun to make a new green sauce

Mixed Hatch Tequila Lime b2

Fermented Ingredients (227 days):
• Raw Hatch 108g
• Roasted Hatch 115g
• Yellow Onion 143g
• Music Garlic 62g
• Brine 3/4 Cups

Fresh Ingredients:
• Green Bell Peppers 135g
• Yellow Onions 236g
• Garlic 48g
• Lime 1 Juiced
• Cilantro 25g
• Salt 1/2 tbs
• Tequila 1.5 oz Jose Cuervo Silver
• Water 1 Cups
• White Vinegar 1.5 Cups
• Xanthan Gum 3/8 tsp

Saute the fresh onion and bell peppers until they start to char and lose some color. Add the garlic and cook until it browns. Add everything to the blender except the xanthan and blend on high for 5 minutes. Simmer on low for twenty minutes scooping solids off the top. Reblend on low with the xanthan gum on low for sixty seconds. Bottle, refrigerate 

Notes:
• Bigger ferment jar but still tried to reduce that into a normal yield batch
• Biggest thing I did here was trying to thicken this up. Some extra xanthan gum on top of a longer cooking time to reduce the sauce a bit
• A little salty, I used more brine than usual so I should have under cut the salt a bit
• Last of my hatch peppers until the summer
• Overall a solid batch, maybe use more lime

Caramel Onion Reaper

Fermented Ingredients (416 days):
• Carolina Reaper 99g
• Yellow Reaper  57g
• Garlic 68g

Fresh Ingredients:
• Yellow Onion 1173g (3 medium)
• Orange Bell Pepper 144g
• Garlic 48g
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups  

Start by caramelizing the onions- slice up three large onions and cook with olive oil on low heat for 45 minutes, stirring every five minutes. Add more oil if necessary. Remove and saute the bell pepper, adding the garlic once the bell starts to char and lose color. Cook until the garlic browns, add everything to the blender. Blend on high for five minutes, then simmer on low for twenty minutes skimming solids off the top. Let it cool. Bottle, refrigerate

Notes:
• Idea I've been thinking about for a while
• Thick as hypothesized with all the onions. It's fine out of an old squeezed sriracha bottle but I don't know how this would pour out of a glass bottle. I should find out here soon
• Also very sweet which isn't much of a surprise. The brown sugar might be a bit much and would probably be better utilized when caramelizing the onions
• Good heat but it's definitely cut by everything else blended in with the peppers
• No brine on this, I reserved that for some spicy sauerkraut (which is having a hard time fermenting *sigh*)
• Color's not too bad, lighter than I thought it'd be with all the color from the onions. The yellow reapers really come through here
• Very similar to the garlic reaper, sweeter and obviously less garlic forward. Goes to show the peppers really star in both sauces despite attempts to showcase other ingredients
• Not as onion forward as you might expect. Three was a bit unnecessary, I wonder if it'd taste similar with one or two 
• Xanthan gum was in the original recipe but that got scratched after seeing how thinck this was. After a few weeks there's no separation issues
• Solid sauce but not something I find myself going back to often. Great recipe I'll revisit but missing that hook
 

Fermented Avocado White Ghost Salsa

Fermented Ingredients (265 days):
• Tomatillos 90g
• Yellow Onions 105g
• Jalapenos 90g
• Brine (3.5%) 1/2 Cups

Fresh Ingredients:
• Tomatillos 492g
• Garlic 21g
• Yellow Onions 244g
• White Ghost Peppers 27g
• Serrano Peppers 51g
• Avocados 134 g
• Cilantro 25g
• Water 1 Cups
• Limes 1 Juiced
• Salt 1 tsp

Peel and wash the fresh tomatillos, boil until the color changes and reserve a cup of the water. Saute the fresh onion, serranos, garlic, and ghost peppers in olive oil until they start to char. Add all ingredients to blender and blend on low for thirty seconds. Refrigerate, keeps for two weeks. 

Notes:
• Guacamole ferment
• A few notes implented from my first batch. I added more fresh ingredients and tried to balance out the salt. Better consistency and better proportions
• More or less successful, very salty because I had to add an extra half teaspoon to balance out the bitter avocado I bought. No idea why, it was perfectly ripe
• Glad I used the brine for this instead of a different ferment
• Still a bit sour, maybe the lime could be omitted
• Very tangy though, nice kick playing with the heat 
• Also hotter than  usual. I added an extra pepper and I like the heat but it eclipses the base sauce a bit
• This moved in the direction I wanted. Good tang with less acid, very addictive
• Still just a bit too sour. Maybe fermenting the tomatillos aren't the play, lose the lime. Also use a better avocado, less salt, and this salsa might be what I wanted it to be

Garlic Reaper

Fermented Ingredients (391 days):
• Carolina Reapers 87g
• Yellow Reapers 89g
• Garlic 33g
• Brine 1 Cup

Fresh Ingredients:
• Garlic 322g
• Red Bell Peppers 182g
• Sweet Onions 255g
• Limes 1.5 Juiced
• Salt 1/2 tsp
• White Vinegar 1.25 Cups
• Xanthan Gum 1/8 tsp

Slice up the onion and bell pepper and saute in olive oil until it starts to lose color and char. Remove and add the garlic, cooking until golden brown. It's very important not to let this burn. Once cooked, add everything except the xanthan to the blender and blend on high for five minutes. Simmer afterwards on low for 20 minutes and let cool. Reblend with the xanthan gum on low for sixty seconds, bottle and refrigerate

Notes:
• Six or seven heads of garlic hand peeled, took about an hour
• On the fence about adding sugar but decided against it for a more savory flavor
• Good viscosity, thick but moves around easily
• I like the color but this could have been lightened up easily with a different bell pepper
• Moving through all my old ferments. I have one last jar from this era that I might just let ride long term for science
• I let a friend at work rate this, he's seasoned but not a regular and gave it a 7/10 for heat
• Garlic has a strong back bone but still doesn't really stand out as much as I like. I threw in a ton so I wonder how much more you need to stand up to the heat of this many reapers
• A little basic. I can appreciate that but also I think this could be punched up a bit. Heat kind of blinds everything 
• Measurements done post ferment, so there's some water weight to them. Dry weight's maybe 3/4 of  this

Frank A 'Fermented' Bitch

Fermented Ingredients (365 days):
• Carolina Reaper 155g
• Garlic 61g

Fresh Ingredients:
• White Vinegar 2 Cups
• Salt 1/2 tbs
• Lime 1/2 Juiced
• Xanthan Gum 1/4 tsp 

Add all ingredients except the xanthan to the blender and blend on high for 5 minutes. Simmer afterwards for 20 minutes skimming the solids off the top. Reblend with the xanthan for ninety seconds, bottle and refrigerate 

Notes:
• One year ferment! Also a twist on the Frank series I've been meaning to do
• All measurements done post ferment. There's likely a lot of water absorbed so fresh ingredients are maybe 75% of the posted weight
• Spurred by the idea of a buffalo sauce base which is next weeks project
• Maybe a half cup of brine I'm saving for some sauerkraut/ other ferments 
• Originally 1/8 xanthan but that was too watery
• Frank with a tang. Not as hot as his counterparts but fun and tasty none the less

Buffalo Reaper

Fermented Ingredients (365 days):
• Carolina Reaper 155g
• Garlic 61g

Fresh Ingredients:
• Unsalted butter 12 tbs
• Red Pepper Flakes 1 tsp
• Cayenne Pepper Powder 2 tsp
• Smoked Paprika 1 tsp
• Honey 1 tbs
• White Vinegar 2 Cups
• Salt 1/2 tbs
• Lime 1/2 Juiced

Start by making a base sauce blending the peppers and garlic with the vinegar, salt, and lime juice on high for 5 minutes. Simmer that afterwards (wearing a mask) skimming the solids off the top, and let cool. Soften the butter in a microwave, add the remaining ingredients, blend everything together on high for another 5 minutes. Yields about 25oz 

Notes:
• First and foremost serve warm. When cold the butter starts to set and you're left with a whip cream texture. It's fine to store in the fridge or whatever but don't expect to use it efficiently
• To make this I used the frank a bitch sauce recipe as a base and added things from there (about 20oz). A lot of recipes I saw online suggested using equal parts liquid oz to butter tbs, which sounded disgusting to me especially when I consider all the fatty foods I'll probably put this on
• 12 tbs was almost too much even given the consistency
• Texture itself when warm is really good though. Very creamy but still pours fine
• Pretty hot but the butter tames it a bit. Using fresh peppers would probably be hotter
• I saw some people adding mustard to their buffalo sauces and I might try it next time
• Trying this fresh I thought I went overboard with all the spice and honey but they've all really come together nicely a week later
• Really nice tang from the ferment
• Maybe scale back the salt just a tiny bit but it tastes fine