fermenting Pepper Mash....Help!!!!

[JungleRain]

I've been looking on the internet and finding all sorts of information on how to make a pepper mash/fermentation.
I see that alot of you guys are trying pepper mash but I see that there seems to be some controversy on how its done or at least a few ways of doing it???
I have in the freezer a few kilos or more of various peppers and I was thinking of making some
Bhut Jolokia mash, 7pot/pod yellow mash and another of Trinidad Scorpion mash about a kilo or so of each,
fermenting them in separate containers.
First, can I use frozen peppers after defrosting them?
What I want to make is a mash that is pure as possible i.e.
just the pepper with perhaps using a starter of lets say Kefir and little of anything else! (preferably no vinegar and very little or no salt???)
and placing the peppers in a bubbler (6 liter bottle with an airlock)Is this possible?or what would the best way to go about it?

 

[Chili Monsta]

Well here is what I ended up with;
to 3 kilos/approx 6lbs of Mixed Habanero Mash (Caribbean Red & Red Savina).
I added 3 tbs of sugar, 3 tbs of salt and 10 capsules of "Probiotic 8"
after 6 days it has just began to ferment.

so far so good!!!

Thats some nice looking mash you got going there JR....you can almost smell it fermenting.

 

[Downriver]

Your mash looks awesome JR. Is it still bubbling along?

 

[JungleRain]

It stopped bubbling about a week ago, do you know if it should keep bubbling for longer?
I haven't opened the bottle and I give it a good shake each day, I still haven't seen any mould so I guess everything is still ok???

 

[JungleRain]

ok, its been around 100 days, there has been no signs of mold so I opened the bottle
the smell was a fantastic fruity fermeted smell...
I placed it in a pot and brought it to the boil and kept it there for 15 mins, checked the ph, it was about 4.9
after that I added;
lemon, lime and orange juice
and continued to boil again for another 15mins, checked the ph again, this time it was around 3.9
........then came the taste test

DAMN....too salty, so I added some more sugar...but still too salty


WHAT TO DO NEXT???? ANYONE WITH ANY SUGESTIONS???

 

[EatingOutFresno]

With saltiness you've pretty much got to add some type of extender to your sauce like mashed cooked carrots to spread the salt out.

 

[JungleRain]

With saltiness you've pretty much got to add some type of extender to your sauce like mashed cooked carrots to spread the salt out.

thanks,
I'll try adding some sort of fruit that I haven't used yet in my other sauces, perhaps peach
hmmm, now what would go with peach???

 

[paulky_2000]

Too salty?

If you are going to use it as a table sauce....you'll be adding it to food, right?

I, for one, would want it on the salty side.....just concider it a bonus!

 

[Chili Monsta]

Hey there JR,
Man...I'll bet that mash has a great smell to it great after 100 days.
I use my mash as a base(additive) for whatever sauce I'm making. Currently I've got 4 different varieties of mash in the fridge to choose from. My fermented/aged mash is pretty much pure peppers, salt,and water, so I just combine a few TBS of mash with what ever ingredients I have a taste for(fruit, spices,chili powders, etc.)and very seldom is additional salt ever needed....then I cook it for bottling/canning purposes.
This site below has several recipes I've tried out before and shared with others who found them equally enjoyable.
http://www.leeners.com/condiments-hotsauce-recipes.html

Looking forward to progress reports and pics.
Enjoy !
CM

 

[RocketMan]

If something is too salty my Grandma taught me to add in a whole peeled raw potato and simmer it till you get to the point you like it. The raw potato absorbs the salt you just have to taste it like every 10 minutes or so till it gets to the point you want it to be at.

If your still thinking about adding more fruit I think to go with Peach IMHO I might try adding some Pear, Fig or maybe Mango to it.

 

[JungleRain]

Thanks for the advice guys, I'll get on to it today and see how it goes...

 

[Chili Monsta]

If something is too salty my Grandma taught me to add in a whole peeled raw potato and simmer it till you get to the point you like it. The raw potato absorbs the salt you just have to taste it like every 10 minutes or so till it gets to the point you want it to be at.

A tip of ther hat to your Grandma...this tip is a keeper for sure,and makes all sense in the world.
Thank God for Grandma's...where would we be without them.

 

[JungleRain]

If something is too salty my Grandma taught me to add in a whole peeled raw potato and simmer it till you get to the point you like it. The raw potato absorbs the salt you just have to taste it like every 10 minutes or so till it gets to the point you want it to be at.

If your still thinking about adding more fruit I think to go with Peach IMHO I might try adding some Pear, Fig or maybe Mango to it.

thanks for the advice Rocket, I'll give the potatoe a try first, them I might go with Peaches and pehaps some powder Almonds!!!!

 

[RocketMan]

Hummmmmm, Powdered Almonds in a hot sauce....... I must admit I like the way you think, a little outside the box.