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Fermented Pepper Mash

A delicious lacto-fermented pepper mash that can be used as a spicy garnish, turned into hot sauce, or dried and powdered to season any dish.

Prep
Cook
Serves 25people
Ingredients
Peppers
Distilled Water
Pure Salt
Mason Jars and lids
Apple Cider Vinegar
Directions
1.
Any peppers can be used and in any amount. The longer the ferment is left alone the more mild the heat becomes and more complex and sour the final product will be. Choose your peppers, wash and dice into bits that will fit into your jar. Try to pack the peppers down to eliminate any air pockets. Prepare the Brine by mixing a solution between 2-5%. Fill Jar with peppers leaving a couple of inches at the top, and cover with brine. Weigh down veg and seal jar. Leave in a warm spot for 5 or more days, burping the jar often and fermenting to taste. Once fermentation is completed drain the brine and use a food processor process the pickled peppers in to a mash, adding brine and apple cider vinegar in equal amounts to keep the blades moving. Put mash into a clean jar and its ready to use!

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