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Q: Hi Dave,
This isn’t a question but an answer to your question on the in’s & out’s of pepper mash. As I believe that I am the small supplier you refer to (that produces the mash without preservatives or salt), I should be able to answer your puzzlement over what inhibits bacterial growth in my mash. The answer is that I heat treat my chiles before packaging. In this respect, I am not truly a ’mash’ since most are fermented. My product would more closely be considered ’canned’, but there are no standardized terms in the industry to call it anything other than ’mash’. Fermentation can occur once the bucket is opened if the product is not used reasonably soon.
—Jim Campbell
Mild to Wild Pepper & Herb(R)
A: Hello Jim:
Got it! Thanks for clearing that up! What you have is a cooked chile concentrate, or "base," which would be a more accurate description than a mash.
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