West Indies Habanero Mash Puree
This Pepper Mash is made of freshly harvested Chilies/capsicum fruits, then aged according to perfection. With this option you receive 9 ounces of pure West Indies Habaneo Peppers.
Magic Plant aged Pepper Mash is made of freshly harvested Chilies/capsicum fruits, then aged according to perfection. With this option you receive 9 ounces of pure West Indies Habanero Peppers. Our premium pepper mashes are specialized, labor intensive products. We provide gourmet, homemade tasting pepper mash produced on a large scale. Our Pepper mashes are available as single pepper products or as a mixture of several pepper types and can be prepared with additions of vinegar, citric acid, and salt according to the specifications of each customer. As of today, many hot sauce manufacturers, co-packers, and many restaurants around the globe serve their food using natural pepper mash ingredients- either as a an base ingredient for hot sauce, ingredient addition to their recipes, or as a spicy side condiment on the plate. This naturally fermented pepper mash begins with coarsely ground fresh peppers and salt. The time consuming all natural fermentation process promotes the development of complex flavors and aromas. A slightly chunky texture is typical of this kind of product. Fresh Capsicum fruits and salt are combined in a drum and allowed to ferment and age over a period of months to allow development of a delicious tasting pepper mash that some say is addictive to the taste.
Culinary uses for pepper mash: Use pepper mash as a base ingredient for hot sauce, barbeque sauces, wing sauces, salsa, tomato sauces, and many other food products such as chili beans, salsa, soups, marinades and for
Carolina Reaper Peppers, Salt, Citric Acid, Acetic Acid
Serving Size . . . . . . .1/2 tsp Serving per Cont . . .127.5 Calories . . . . . . . . . .1 Calories from Fat . .0g Total Fat . . . . . . . . .0g Saturated Fat . . . . . 0g Cholesterol . . . . . . .0mg Sodium . . . . . . . . . .110mg Total Carbs . . . . . . .0g Sugar . . . . . . . . . . . .0g Protein . . . . . . . . . . 0g
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