Many people use bagged weights but I don't find it necessary. I've never gotten mold, but I've read you can scrape it off when done fermenting.

You're fermenting in a bowl? I use a jar. This way, if there was mold, it would only affect that top layer. In a bowl, I would think that's a lot of surface area to be molded. I don't see that recipe asking for any lacto-bacteria. I know you can ferment without it, but I wouldn't.

Here's some links that might help.

http://thehotpepper.com/topic/23146-fermenting-peppers-101/

http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/

And then, down at the bottom of this post, I do a walkthrough for my mash, which is based on the above link.

http://forums.gardenweb.com/forums/load/pepper/msg0813285112859.html?24

Kevin

You need to put something heavy on the mash to keep it submerged. A strainer or steamer basket with a washed rock in it would do fine. Then it is easy to skim off any fuzzy bits on the surface because it's not in contact with the mash.

(Don't use anything reactive, like aluminum.)

And listen to Kevin.

Dennis

I've never fermented peppers, only cukes, and I imagine a mash is harder b/c of the little bits but I use a brine bag (just a ziploc bag with same brine as used for the pickles) stuffed into the top of the jar. I skim any scum (again, might be hard with mash) daily, and rinse the bag off then stick it back in, making sure the entire surface is covered.

Thanks for the tips, I will check out those links.

Is this batch lost then? Its been about 4 days. Mold isn't widespread, just a few specks here and there.

No, all is not lost. I use the following link as a basis for making my (beginner's level) sauces: http://www.seriouseats.com/2012/02/how-to-make-sriracha-from-scratch-sauces.html .

Basically you grind things up, add brown sugar, salt and spices (I just add sugar and salt at this point) and wait for things to happen. I should also say that I stir the mix every day so that the floating stuff gets mixed in with the liquid which remains below in all cases. In my latest batch, I've had to stir 3-4 times a day to keep things calmed down. And by stirring, no mold forms - a bonus IMHO. For my batches, two weeks seems to be the karmic time interval at which point I put the mash through the colander, add vinegar and reduce to whatever seems to be the right consistency.

I made these with store bought Habs + Red/Yellow/Orange bell peppers yesterday. The color in picture (Taken by phone )does not do justice. True color is beautiful orange color, just like orange Habs.
Store bought, b'cause my habs are still green. hehe

I processed and sealed by BWB.

Here is how I did it:
--- 4 cloves of garlic, copped.
-- chopped up 6oz Hab, 18 oz bell.
-- put them in pot, added one cup of vinegar.
-- cooked at low heat until everything got soft.
-- Mashed with potato masher. Simmered another 10-15 min.
--Blended in the same pot with stick blender.
-- Sieved through a rice strainer. Got most of seeds, skin, pulp out.What came out was creamy smooth sauce.
-- added about 2 tsp of sugar.
-- Filled the jars and processed in BWB.