Naturally fermented pepper mash
This naturally fermented pepper mash begins with coarsely ground fresh peppers and salt. The time consuming all natural fermentation process promotes the development of complex flavors and aromas. A slightly chunky texture is typical of this kind of product. Fresh Capsicum fruits and salt are combined in a drum and allowed to ferment and age over a period of months to allow development of a delicious tasting pepper mash that some say is addictive to the taste.
Culinary uses for pepper mash: Industrial food companies and sauce makers use pepper mash as a base ingredient for hot sauce, barbeque sauces, wing sauces, salsa, tomato sauces, and many other food products such as chili beans, salsa, soups, marinades and for other flavors.
Please note: this row pepper mash is required further processing and cooking before consuming.
Disclaimer: WARNING! The un pasteurized bulk product has not been pasteurized or cooked and therefore may contain harmful bacteria that can cause serious illness. This risk is heightened in children, the elderly, and persons with weakened immune systems.
Although the risk of contamination with harmful bacteria is very low, it still exists. The mash products naturally ferment with good lactobacilli. The lactobacilli cause the peppers to establish a PH level of around 3.4 when fully fermented. This product acidifies naturally. Botulinium and Salmonella cannot live at this low of a PH level. Occasionally, harmless molds and yeasts sometimes appear on the top of the product in the barrel where the product is exposed to air for a period of time. This product can be scraped off with no loss of product quality.