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Q: Dear Dave,
I want to make my own habanero mash and I want to use as little salt as possible. What’s a good salt/vinegar/pepper ratio?
–Douglas
A: Hello Douglas:
You are not giving me enough information to answer your question.
–Is this for home or commercial use?
–How do you intend to store the mash?
–What is the purpose for doing this?
The reason I ask these questions is that mash is designed for use in high-volume, commercial applications, not for home use where pureed habaneros are better stored as frozen.
–Dave
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