Q. Hi Dave,
Are there any websites that explain how to make pepper mash; I would like to try to make some at home. Thanks,
A. Hello Jon:
Here’s the method:
Use fresh pods of any variety or color but remember that the mash will be the color of the chiles. Remove the seeds and stems of the pods; wash and dry them. Weigh them on a scale and keep close track of the weight of the total pods used. Process them in a food processor or blender until you have a coarse mixture. Transfer to a container large enough to hold all of the mixture. Add salt 10-12 percent by weight of the peppers and blend thoroughly. Some methods add 10 percent vinegar by weight at this point, too. Place this mixture in large, heavy jars. Over time, the mash will ferment, releasing gases, so remove the top(s) every couple of weeks and immediately recap. Let sit in a cabinet or closet for 6 months to a year. Hot sauce is made by mixing the mash with vinegar and spices, and then straining it.