My first ever batch of pepper mash was set to ferment this week.
After about two weeks fermentation, this could become the base ingredient for a hot pepper sauce or I could use mash in place of fresh chiles.
Hot chiles are super abundant right now in the garden.
I might have planted more than I need for one household but at the time I was anticipating offering them at the Farmer’s Market.
I have more than enough dried or drying for the winter pantry and pepper flakes, so I thought to expand into fermenting.
Bonus: fermented pepper mash will add probiotics to my diet.