14.5oz (411g) red mostly superhots (Reaper, wartryx, death spiral, apocalypse scorpion - with 4-5 red habaneros mixed in, and 2-3 mild chilaca)
6 large cloves of garlic (35g)
Tablespoon salt
2 cups white distilled vinegar [Added extra cup at finish for total of 3 cups]
[Instant pot, 2 minutes, high pressure, natural release]
Blended with .35 tsp xanthan gum.
Made: 2 pints plus one 5 oz woozy bottle, and an ounce or two of leftover - just under 5 cups. Put into one pint jar, two half pint jars, and water bath for 30 min. Too long. Boil/froth inside jars - possible froth from extended blend time. Not completely smooth even with prolonged VitaMix blend at max speed.
Yellow Peach Orange Sauce:
1 lb peppers. 40% superhot/Peach X/WHP054. 20% assorted superhot Orange Carbonaro, Frostbite, Orange ghost JAMI, Peach Congo, Monster Gum Leopard. 20% hot but more mild: Three sugar rush peach, a few Jamaican Mushrooms, 20% Orange habanero.
9 Garlic cloves - smaller (36g)
Thee cups distilled vinegar
Juice of one large lemon (1/3C)
Tablespoon salt
[Longer InstantPot cook time - 4 minutes]
Added 1/2 distilled vinegar, 1/2 cup water.
Total volume: 6 cups. Added 1/4 tsp Xanthan gum.
Created: two pints, one half pint. Two 5oz woozy bottle (one full, one 9mm short of full neck)
Chocolate sauce:
1 lbs superhot chocolate peppers (maybe 4-5 chocolate habs mixed in). 3 oz pasilla/chilaca brown stage.
3 cups vinegar
10oz frozen peaches
34g garlic
3/4 C water and 1/4 C lime juice added as the sauce was too thick.
Still too thick. Added 1C vinegar and 1C water.
Made: 1 pint. 5 half pints. Three 5oz woozy bottles.
