Fermentation at it's finest. Fermented pepper mash will bring so much flavor to any dish that you want to spice up. 930 grams hot peppers. I used Habanero, jalapeño and shishito peppers. 30 grams fresh garlic and 30 grams real salt. Can NOT contain iodine. I used kosher. Blend all ingredients into a mash. I ferment using a vacume seal bag. You can use a weighted jar or vacuum pickler spout. Ferment for 1 to 3 months. If you prefer a hot sauce after fermented put thru a blender and strain. Eating
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