Looking for the legsbig guy who is all over the net about making hot pepper mash -- or anyone interested in mentoring a new chili-head convert. I've read a little but am not yet ready to jump off the edge and make a batch of bacteria poison. My father in law teaches in Grenada, WI a couple X's per year and brings me hot sauce as a gift. This stuff is out of this world! I've tried every recipe on the net related to Caribbean hot sauce and it always turns out like crap. Something is definitely off :( Then I learned that the secret is "mash" or fermented peppers. This makes sense. When I open a bottle of this true Caribbean sauce, whether it be Bajan (Barbados), or Guyanese, or Belizeian, the smell is the same ... I smell the depth and richness of the pepper. You can't get that from fresh peppers mixed with vinegar. I therefore resorted to buying sauce from a Caribbean/African food importer to keep my supplies up -- which is great, but the problem is still killing me -- I want to make my own sauce and I now know the secret is in the mash. I just want to do it right. Please help me out here. I read that legsbig had to trash out some good crop due to high PH. Anyone have a recipe where this won't be an issue.