fermenting Where do you source your pepper mash?

try Louisiana pepper exchange-
http://www.lapepperexchange.com/

I haven't used them, but they might sell in small quantity. There's a good chance they'll send you a sample or two.

edit- make SURE you check the salt ratios. Different mash makers will use up to 30% salt. YIKES! There are/were mash makers who use zero salt.

mild to wild pepper and herb has red savina mash available in 7 oz. Might be worth a contact to see if they can do bulk.
http://www.wildpepper.com/categories/Ground-Chiles-%26-Seasonings/

salsalady said:

try Louisiana pepper exchange-
http://www.lapepperexchange.com/

I haven't used them, but they might sell in small quantity. There's a good chance they'll send you a sample or two.

edit- make SURE you check the salt ratios. Different mash makers will use up to 30% salt. YIKES! There are/were mash makers who use zero salt.

mild to wild pepper and herb has red savina mash available in 7 oz. Might be worth a contact to see if they can do bulk.
http://www.wildpepper.com/categories/Ground-Chiles-%26-Seasonings/

Click to expand...

Thanks for the head's up! I'll drop LAPX a line and see what they have. Wild Pepper seems a bit pricey. 7 oz. for $15? Yipes.

Yes, that's the store quantity retail price. Contact them directly.

Hope it helps~
SL

I bought a few bottles from LA Pepper exchange, but have been less than thrilled. I bought a gallon of Red Serrano, Red Jalapeno, and Red Cayenne; 6-10% each. What they sent was 10%, 10.5%, and 14%. The only one that's remotely usable is the Red Serrano (and it's only borderline IMO), and they're not returning my emails after I told them they shipped me the wrong stuff.

Ugh, not going to bother with them anymore.


Any others out there? Or do I need to just start buying/growing my own peppers and making mash myself?

salsalady said:

try Louisiana pepper exchange-
http://www.lapepperexchange.com/

I haven't used them, but they might sell in small quantity. There's a good chance they'll send you a sample or two.

edit- make SURE you check the salt ratios. Different mash makers will use up to 30% salt. YIKES! There are/were mash makers who use zero salt.

mild to wild pepper and herb has red savina mash available in 7 oz. Might be worth a contact to see if they can do bulk.
http://www.wildpeppe...%26-Seasonings/

Click to expand...

Most reasonable cities have veggie wholesalers. they might be able to get you fresh hot peppers in season at a reasonable price. I have never tried this but always wonder if it will work. if anyone has any success on this please post.

for example around here hot peppers are about $3 to $5 a pound for the same ones that sell for 50 cents a pound retail in texas and new mexico. It seems to me that one can get a good discount on a box of peppers. Also I know if the peppers get a little older they will sell them at big discounts. since we are using them as sauce we can cut off a bad spot on a few peppers. but stores only want perfect peppers.

I also know that Italians buy lots of fresh grapes for making home made wine in the fall through these veggie wholesalers. so why not get some good hot peppers.

thanks

Tabby Basco

Older peppers are fine by me, in fact, they help speed up fermentation mashes. I'll check around locally for that.

In the mean time, I'm working with Danny Cash (http://www.dannycash.com/). I was impressed with the Red Habanero and Ghost pepper mash I got from them in small quantities, hopefully they can scale up to match whatever production I end up cranking out.