Chile Pepper Fun Fact - Naturally Fermented Pepper Mash
Naturally fermented pepper mash begins with freshly picked, washed, chopped or ground Capsicum peppers and salt. The salt and peppers are combined in jars or vessels, then naturally occurring Lactobacilli assist in creating and promoting the fermentation process. This fermentation process continues over several months. Due to the combination of peppers, Lactobacilli, and salt, the PH of these peppers gradually lowers over time to approximately a PH of 3.3. This is the process of natural acidification. This type of natural fermentation promotes the development of complex flavors and aromas in our pepper mashes and purees. All-natural fermentation allows development of a delicious tasting pepper mash that most say is addictive to the taste.
Culinary uses for pepper mash:
Industrial food companies, copackers, ingredient blenders, and sauce makers use pepper mash as a base ingredient for hot sauce, hot mustards, barbeque sauces, wing sauces, salsa, tomato sauces, and many other food products such as chili beans, salsas, soups, marinades, and for other flavor additions.