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Old 06-24-2008, 03:06 AM   #1
Assistant Cook
Join Date: Jun 2008
Posts: 3
Question Hot Pepper Mash

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.
Much appreciated.


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Old 06-24-2008, 07:01 AM   #2
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The BF is a chili head but I don't know about any of the stuff you're asking here. Welcome to DC- I do know that someone will be able to help.

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Old 06-24-2008, 02:35 PM   #3
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Join Date: Apr 2008
Location: Collier County, Fl.
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Welcome to DC, tpd, even though I can't help with the pepper thing.
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Old 06-24-2008, 02:48 PM   #4
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Hey pigsdad... check out this thread....

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Old 06-25-2008, 01:22 AM   #5
Assistant Cook
Join Date: Jun 2008
Posts: 3
Thank you everyone for your welcome. I like this discussion type thing. I will check out the link and see what I can figure out. This hot sauce thing is one of those that people just seem to hang on to. Thank you again

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Old 06-25-2008, 01:57 AM   #6
Assistant Cook
Join Date: Jun 2008
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Well that was quick. I just spent the last 20 minutes or so making a Habanero mash according to Legsbig's pepper mash pictorial. I only used 18 or so Habaneros because that is all I had. The mash is currently boiling in the 1 pt. mason jar. I guess we'll see. After I check the PH in 1 month I will post my results. Hope it's not too salty since I used less peppers. Peace.


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