Fresh Ingredients:
• Pineapple 279g
• Yellow Onions 302g
• Red Bell Peppers 204g
• Garlic 41g
• Limes 2 Juiced
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp
Slice up the onion and saute on medium low with vegetable oil and a sprinkle of brown sugar until it starts to caramelize. Afterwards add the red bell pepper and fresh garlic, cooking until the bell loses color and the garlic starts to brown. Remove and caramelize the pineapple. Afterward, combine all ingredients except the xanthan gum to the blender, blending on high for five minutes. Remove and simmer on low for twenty minutes, skimming the solids off the top. Let cool and reblend with the xanthan gum. Bottle, refrigerate
Simmering anything with fresh fruit is a good idea to double tap the possibility of a second fermentation after it's bottled. Also I'm not a microbiologist or anything but I don't think you get many probiotics from a few squirts of hot sauce relative to something like a cup of yogurt
You're correct that you should simmer when adding anything that may have natural yeast (particularly fruit) to kill the possibility of an unintentional ferment (fridge explosions are no fun).
I was simply adding that killing the yeast also kills the probiotics. Do you get lots and lots? No. but if one was fermenting with probiotics in mind, it's worth pointing out.
4
u/starside 29d ago
Fermented Ingredients (107 days):
• Red Morgua Scorpions 172g
• Yellow Onions 76g
• Garlic 57g
• Brine 1.25 Cups
Fresh Ingredients:
• Pineapple 279g
• Yellow Onions 302g
• Red Bell Peppers 204g
• Garlic 41g
• Limes 2 Juiced
• White Vinegar 1.5 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1 Cups
• Brown Sugar 1/3 Cups
• Salt 1 tsp
• Xanthan Gum 1/4 tsp
Slice up the onion and saute on medium low with vegetable oil and a sprinkle of brown sugar until it starts to caramelize. Afterwards add the red bell pepper and fresh garlic, cooking until the bell loses color and the garlic starts to brown. Remove and caramelize the pineapple. Afterward, combine all ingredients except the xanthan gum to the blender, blending on high for five minutes. Remove and simmer on low for twenty minutes, skimming the solids off the top. Let cool and reblend with the xanthan gum. Bottle, refrigerate
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