Fermented Pepper Mash Louisiana Style

• 2 lbs cayenne or tabasco peppers
• 4 tablespoons sea salt
• 1 cup filtered water (for brine)
• 1/2 cup white vinegar (added after fermentation)
• 1 teaspoon garlic powder (added after fermentation)

Instructions

1. 1Remove stems and roughly chop peppers. Mix with salt and pack tightly in a clean jar. Pour filtered water over to cover. Weight down peppers. Cover with cloth or fermentation lid. Ferment at room temperature for 3-4 weeks, checking regularly. When deeply tangy, blend mash with vinegar and garlic powder. Strain through fine mesh for smooth sauce or leave textured. Bottle in sterilized bottles. This is the authentic Louisiana method! Refrigerate for up to 1 year.

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