HOT PEPPER MASH

       Hot Pepper Mash Recipe

Author: Jack

The following hot pepper mash recipe was from the Pickle-It website. I purchased my airlock jars from them so I decided to use their recipe as well.

For a chunky mash texture, use your food processor with its steel blade. A Vita-Mix will create a much smoother puree – almost that of a smooth sauce, but be careful. Vita-Mix tend to run “hot”, which can kill off important enzymes and heat liable nutrients of your peppers, so don’t puree longer than 20-seconds.

Ingredients Instructions

1. Weigh the final quantity of peppers freed of their stems. This is important because the amount of salt you’re going to use is determined by the total weight of her peppers.

2. You need to add 6-10% of your pepper weight, of salt, to the peppers prior to pureeing or mashing. That may seem like a lot of salt (it is), but salt is crucial for keeping your pepper mash safe from mold development, enhancing flavors, reducing bitterness, and providing minerals to the lactic-acid bacteria.

3. Puree the seeded peppers and salt. Be careful – don’t place your face over the container! When you take the lid off, pepper fumes can be intense, burning delicate eye and nose tissue!

4. Scrape the pepper mash into a Pickl-It container.

5. Latch Pickl-It lid into place.

6. Fill airlock with 11⁄2 T water.

7. Place Pickl-It in a dark corner, at room temperature, and cover sides with a towel,

to keep UV light out of the ferment.

8. After 5-10 days (5-days if temperature is above 72F, and more if temperature is

below 68F), refrigerate the mash, keeping the airlock in place. Change the airlock

water on a weekly basis.

9. If, after a few weeks, you see separation – solids rising to the top, and liquid on

the bottom – simply stir the two together.

10. If you see a light gray “fuzz” – normal yeast growth – developing on the top layer,

simply scrape it free.

11. You can add more pureed peppers and salt to the mash. The already-fermented portion will serve as a “starter” for the new peppers.

Recipe by Cook With Jack at https://cookwithjack.com/hot-pepper-mash-recipe/