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Q: Dave,
We are looking at using a pepper mash in our product. Is there any resource out there to check these types of manufacturers? How can I be sure I am getting a quality product? Some seem to be homegrown/homemade versus mass production, which I am all for. Any suggestions would be great.
Thanks,
nmtrain
A: Hello nmtrain:
Yes, there are a lot of mash producers, some large, some small. There is no resource to check them out. Most contain ground chiles fermented with salt or loaded with vinegar. Some have large amounts of preservatives. At least one smaller company is offering Red
Savina mash without salt, vinegar, or preservatives, but my question is: What prevents bacterial growth? That is the question I would ask the supplier. Of course, it could be frozen.
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