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 a few deep 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

Garlic Reaper b2

Fermented Ingredients (640 days):
• Carolina Reapers 103g
• Garlic 140g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onions 269g
• Orange Bell Peppers 158g
• Garlic 167g
• Limes 2 Juiced
• Honey 2 tbsp
• Salt 1 tsp
• Water 1/2 Cups
• White Vinegar 1 Cups
• Xanthan Gum 1/8 tsp

Saute the onion and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic and cook until that browns, taking care to make sure it doesn't burn. Add all ingredients to the blender except the xanthan gum and blend on high for five minutes. Simmer for 20 mins scooping solids off the top, then reblend on low for sixty seconds with the xanthan gum. Bottle, refrigerate.

Notes:
• Longest ferment ever! The OG date ink smeared so I had to guess, but it was January of 2023, one of the first jars I started fermenting when I got into the hobby
• Only 3 heads of fresh garlic. What I had but normally my garlic heavy sauces are +100g
• That's okay though because the cloves were small and I got tired of peeling them. Smith's garlic over Raley's garlic all day
• Thick but fluid, added the stopper caps but it's not really necessary
• Heat. After being in the game a while I've heard a lot of talk down about reapers but they're still the hottest I've come across
• Added sugars work but curiosity where it'd be without it. I think that I thought the profile needed some rounding
• Could use an extra head or two of garlic but it comes through just fine
• Dude this sauce is so good. No fruit to hide behind, just straight delivery and I'm super proud of it. Stupid hot, thick texture, developed flavor. All cylinders firing on point here. Really glad to have this selling out my friends taco truck!

Moruga Mango

Fermented Ingredients (85 days):
• Red Moruga Scorpions 132g
• Yellow Onions 125g
• Garlic 38g
• Brine 1 Cups

Fresh Ingredients:
• Yellow Onions 245g
• Orange Bell Peppers 153g
• Garlic 61g
• Mangoes 245g
• Limes 1 Juiced
• Brown Sugar 3/8 Cups
• Salt 1 tsp
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Xanthan Gum 1/8 tsp 

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color. Then add the fresh garlic and cook until that browns also. Add all ingredients except the xanthan gum into the blender and blend on high for five minutes. Simmer for twenty minutes, skimming solids off the top. Let cool and reblend with the xanthan gum on low for sixty seconds. Bottle, refrigerate.

Notes:
• Quickish turn around on the ferment. I was on the fence using a jar of chocolate skunk peppers but wanted something with some heat since this was a commission
• Fermented in a 24oz old pasta sauce jar, higher ratios 
• Fun name and idea
• Was very thick post blend so I added the water as an after thought post simmer. It wasn't a bad idea but the consistency is a bit runny
• Fruit comes through without being too sweet
• Sugar addition was a good move, I was worried about bitterness from the ferment but that's not an issue. Almost too sweet immediately after making it but it's evened out a bit 
• Floral and a bit sharp
• Medium heat on my personal index. Scorpions aren't quite on par with reapers
• Dark color which I don't really understand. Maybe a yellow bell would lighten it up a bit 
• More or less what I envisioned. It's good but there's something I can't put my finger on that holds it back a little. Maybe pepper selection, this is one of my first scorpion heavy sauces so it might be a profile thing. That said, I'm still pretty proud of it which is good since it's for sale at my friends taco truck
• Not sure what I'd do different next time. Maybe a bit more garlic and onion to make it a bit more savory, or less mango 

Pineapple Primotalli

Fermented Ingredients (237 days):
• Primotallis 100g
• Yellow Onions 110g
• Garlic 29g
• Brine 1/2 Cups

Fresh Ingredients:
• Yellow Onions 192g
• Orange Bell Peppers 139g
• Garlic 53g
• Pineapple 281g
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers in olive oil until they start to char and lose color, then add the fresh garlic cook until that browns. Remove and caramelize the pineapple. Add all ingredients except the xanthan gum into the blender and blend on high for five minutes. Simmer for twenty minutes, skimming solids off the top. Cool and reblend with the xanthan gum for sixty seconds. Bottle, refrigerate.

Notes:
• Off the bat a little bitter from the ferment
• Hot but not insane. Was curious where the primotallis would land but it's a few bars lower than reapers
• Sugar is right where it should be, the brown sugar addition was a good move. Maybe just a little less with fruited sauces 
• A little fluid on the consistency, maybe a bit more xanthan
• Pineapple shines, amount is pretty solid
• Salt is on point, even with these dumb high sodium winco pizza bites
• Balance is good, wouldn't move any ratios but there's always room for more onion/ garlic
• Primotalli peppers are floral and spicy, this is my first real intro to them. More kick than a ghost but less than reaper, not too earthy and go well with acidic fruits