[CH] Pepper Mash/Hot sauce

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Take whatever fresh peppers you may have and grind/blend them to a mash.
Weigh the result. Add about seventeen percent by weight of kosher salt.
Allow the result to cure for several months.
Stir it now and then.
The resulting mash can then be used to make any number of different hot 
sauces.
Your mileage may vary with all due respect to your proclivities and 
available peppers.
The trick is to add enough salt.


Jose

• Next message: Jim Graham: "Re: [CH] "Thai hot" confusion :-)"
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• In reply to: Jonathan Smillie: "[CH] Bottling (not canning) hot sauce"