[CH] Pepper Mash

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Hey Chile-heads,

I portioned off a pint as an experiment from the five and a half pounds
of mash I started two weeks or so ago from the peppers I picked at the Open Fields and
added some grated onion, garlic and cumin as an addition to the pepper mash in the
hope of creating a hot sauce.
Will this work?
Or would it be more advisible to add additional ingredients to a pepper mash after
the mash has reached a proper degree of fermentation?
Has anyone tried this?

Joe

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