Search results

wurensh, any size jar would work; i've been successful with 8oz, 16oz and 32oz. 1) yep, biology has shown that capsaicinoids are found in sacks on the inside of a pepper's flesh, and that these sacks are found in hight concentration on the white webbing of the flesh, where the seeds grow from...

oh yeah. I have run a few batches now, thanks to this thread. 1st few go 'rounds, I used a 1:1 ratio (by weight) of mash to vinegar; never was hot enough. so i went to great lengths to grow my own Red Savina Habanero peppers. $100 later in seeds, pots, soil, etc. I now have 5 thriving plants...

40 days later... ...i openned the jar and did smell a trace of "cheesy." the cheese went away and the peppers smelled fine. through'em in the food processor, and liquified it into some white vinegar. the salt and peppers is all that i need. tastes like peppers and it got some real heat...

I second the notion! Great post! So great, you made me want to give back! Here are some pics of my 1st attempt at producing pepper mash. Enjoy! I started with a mix of habaneros, green (unripe) habaneros and daddles; a mix of peppers I graciously received as a gift from a coworker. I...