Green Jalapeno Mash
Use to make sauces and BBQ recipes to add instant spicy flavour.
This chilli mash, with is 70% chilli content, is a very hot condiment that can be used sparingly in place of fresh or dried chillies for a wide variety of cooking applications.
Try adding it to spice up a marinade, curry or stir fry. To reduce the heat add yogurt.
A little goes a long way.
Once opened transfer to a air tight container such as a glass jar and the product will keep for over 12 months.
The heat is 2,500 -8,000 scoville units.
With 0 - no heat bell pepper this shows the heat compared to these peppers.
The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers i.e hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.
What is Mash ?
This is a high concentrated product made from the flesh and skins of some of the worlds hottest chillies.
Pepper mash is the foundation of some of the worlds most popular hot sauce products.
These peppers are harvested at the peak of ripeness then ground, blended with salt and natural citric acid and then packaged insuring that you receive the freshest flavour possible.
This pepper mash is of the very highest quality and can be used in any of you culinary or sauce making adventures.
Why Fermented ?
Common in the USA and Asia, but hard to find within the EU, we crush the fresh chilli's (usually 85 - 90% of the end product) Together with salt and leave this to ferment for 2 to 6 months, or even longer. The flavour from the skins and flesh comes together to provide an intense and rich flavour when cooked.
Remember to wash hands immediately after use .