hey separate school today what we're gonna do is we're gonna make some pepper mash okay and the number batch is a mellower base for hot sauce okay basically we're using this to salt some lacto bacteria from sour cream with yogurt or whatever as a starter culture and some peppers right and you want to use ripe peppers green peppers really don't have enough sugar they really don't work as well I've gotten some that I'm gonna add to my mash but I mostly have a bunch of Owens popping arrows okay then you really want to use a hotter pepper for this but like I said I'm gonna have a little bit of green jalapenos just just to add a little bit of flavor but most of the flavor is going to come after the fermentation where you add all your other stuff first off we're going to go buy the big blue rolls if you do not want to wear gloves to do this by all means don't but when you burn the fire out of yourself don't cry to me all right now I'm not gonna use gloves but you know I'm also not gonna complain when I end up touching my face and burning myself but all we're gonna do is we're just going to just chop up DC and chop up our peppers really small but you can use a blender food processor I've even heard of people using juicers okay but uh we're just gonna use a knife because I broke my wife's blender the other day Lucy don't nobody so until the pieces come in so I could fix it we're just gonna chop up okay and and the more you chop it the more surface area that it's got so the better your final product is gonna be okay so we're just gonna chop all our peppers that small okay I'm about a pint of peppers pint of a pound of peppers gives you about a pint of mash okay so the more the merrier okay so this is what the peppers look like and I ended up cheating I realized or remembered that the wife had a little electric chopper for weeks and weeks salsa okay then you have to excuse me a little bit I've even wear gloves and I'm not complaining but I have touched my nose and my face we've used the bathroom and I have burned the fire out of myself but that's okay because I knew it would happen all right so now what we're gonna do is we're gonna add a teaspoon 1/2 of salt per cup of mash okay now some recipes different people do it different ways but summer spca just throw the salt on top to kind of make a protective coating but I am I'm gonna use an airlock to do that and so I'm not gonna mess with that step the salt pulls the liquid out of the peppers and so I'm gonna mix my salt in there I'm also gonna add about a tablespoon of sugar which not all recipes call for but the most recipes I see call for ripe red yellow orange peppers and since I've got some green peppers in there I want some sugar to help with the fermentation and I'm gonna take a little bit of the liquid off of some sour cream it's not a hundred percent necessary but using way or any kind of liquid by-product off of some sort of fermented milk product get you that lacto bacterial culture just a drop or two of that liquid okay probably should use more but that's that's all what soon my sour cream there okay and that just helps get it started because we anytime you're fermenting you want to make sure that the bacteria that you want gets a good head start so that they can beat out the bacteria that you don't want okay so we're going to use pickling salt you don't want to use table salt the iodine the iodized the iodine in the table salt can inhibit the process a little bit stir that up real good and since normally most of my fermenting containers or gallon jugs are greater I didn't have anything that small so what I did is I went down to Walmart and just looked all right out this is a wine carafe for addy Canton and you know fancy wine on freakin right and I've got this bung here and I figured it'd fit in right now it's just like that okay and so I've done just like you would with candy you know I bowled it and beat and sterilized and all that and now what I'm gonna do is I'm just gonna pack my pepper in there and then put the lid on all right so there's about container put the bone on nice and tight put the water in the bone the airlock and there's it's firm it's it's going to give off carpet outside just like making wine right some folks say just put a airtight lid on it I've seen lots of different people discussing it but this is how I'm gonna do it and we're gonna let this sit you need to let it sit at least a month but like I said before we're gonna let it sit several months until I just can't stand it anymore and then we'll come back and we'll show you how to turn this into a hot sauce so anyway here you go and until next time you know it skips over my www.en.sheikhsalah.com FB