Let me know how you did the pepper mash. I have read a couple articles where the people who were making the mash said mold sometimes will form and they will just scoop it off and add more vinegar. That just makes me uncomfortable. I make my own hot sauce too but the pepper mash part is the only thing that has scared me really. Your ingrediant list is right up my ally though. The only change i might have made is to smoke EVERYTHING :). I like smoked flavor a little bit if you can tell.

Ncage

i just used a food processor and covered the peppers with a layer of salt on top, boiled the jars for 45 minutes, and put away in a dark cool cupboard.

If you put vinegar in the mash you're not really fermenting it, a mash should be peppers and salt so you get a good fermentation. I was told if you see any mold shake the mash up and put some more salt on top of it...you also need to keep a PH meter handy to check the PH level. Most people say under 4.0 is safe. careful of any funky smells or anything.

fast and easy sauce large pot of boiling water,take chili (your favorite kind) remove stem 20-30 chili boil 3-4 min. put in blender on high add garlic, red wine vinegar about 1/4 cup salt,pepper corn. use now
dan
let it burn

legbig thanks for the reply. I wanted to see if there was any more information on googling from the last time and there wasn't. So if you don't mind i would like to get a thorough understanding of your technique. So far i know that you process the chilies in a food processor. Do you add any water or just chilies? When you say you boiled the jars was this before or after you put the chilies in? I don't know if you were doing this to sterilize the jars or the pepper mash. I'm assuming you were using canning jars and that you did not seal the jars like in canning. I assume if you seen any mold you would remove the affected area before you shook up the jar and added more salt. What kind of salt did you use? Pickling Salt? Do you periodically stir the mixture or not? Are the Jars lightly covered with lids? I would think you would want to allow the gases to escape from ferminting. Do you periodically check the ph or no?

So pretty much it would be VERY apppreciated if you would post in detail step by step how you produced your mash. I have been looking for this information for a long time and pretty much just gave up.

Last thing...did you notice a big difference in taste with the mash?

thanks,
ncage

Big difference in taste in the mash. Very pleased.

I processed them with no water. I put the chiles in the jar, then put the jars inside a water bath and boiled them. I used canning jars and i did not seal them. I only saw mold in one jar and i spooned it out, put more salt on top, and shook it up.

I periodically shook up the jars. i used kosher salt. I checked on the jars PH about halfway through the process and had to throw away half of them. I opened up the jars probably once every couple of months. in hindsight, i will open them more next time. the jars were closed tight.

my method was not perfect mate, my jars came back at 4.1..which is too low for botulism to grow in, but guys around here like their jars at 4.0 or 3.9.