I just got some samples of pepper mash from Louisiana Pepper Exchange, and I'm now trying to figure out what to do with them! The salt content is really high for most of the pepper varieties (12-16%). I'm not really sure what to add to them that will dilute the salt without completely masking the pepper flavors. Most of the pepper varieties are not very spicy, so I'm not sure if adding other ingredients will still allow the pepper flavors to come through.
The nice thing is that the pepper mash is fermented, and it's convenient to purchase mash in this form, but it's just wayy too salty. I'm aiming for a final salt content in my recipe of around 2-4%. Any recommendations or even sample recipes I could try out would be super helpful.
The nice thing is that the pepper mash is fermented, and it's convenient to purchase mash in this form, but it's just wayy too salty. I'm aiming for a final salt content in my recipe of around 2-4%. Any recommendations or even sample recipes I could try out would be super helpful.