Aged Pepper Mash
I was browsing this forum and came upon this:
"I don't refridgerate it, I simply keep it in a cool dark place and add peppers to it as they ripen. I currently have two large peanut butter jars full, one with one-year old pepper mash and another with two-year old. Both are outstanding, and i can tell you that it only improves with age"
He says he just uses plain mashed peppers and white vinegar and let's it age.
Jesus this sounds amazing. How do you do this? Is there some trick to it so it doesnt spoil? Any links or info on making this aged pepper mash would be fantastic.
Also, what would be an ideal chili to use for this pepper mash?
a tabasco or a cayenne maybe?