If you make hot sauce from scratch you will be left with a byproduct called pepper mash. It is not just peppers. It has also been lovingly caressed by all the spices you used in the mash. Those of you who understand what I am driving will not need any further incentive to hit the kitchen as soon as possible.
― J0hn D., Monday, 7 April 2008 19:19 (seventeen years ago)
are you a 77 member?
― deeznuts, Monday, 7 April 2008 19:20 (seventeen years ago)
Whoah: I was just made aware of this a week or two back. Someone had been aging the mash into a sauce over, like, 6 months, and then the day came where it was removed, and sprinkled on pita bread, and yea, verily, it was spicy.
― nabisco, Monday, 7 April 2008 19:21 (seventeen years ago)
He did the mash! HE DID THE PEPPER MASH The pepper mash! IT WAS A GRAVEYARD SMASH wap-wa-ooo
― Abbott, Monday, 7 April 2008 19:22 (seventeen years ago)
no
This remarkably great recipe provides a fucking unstoppable pepper mash that is delicious on everything
xpost Abbott COMPLETELY on the money
― J0hn D., Monday, 7 April 2008 19:22 (seventeen years ago)
Damn you John I'm not going to have the chance to do this this week! (Next week, though.)
― Ned Raggett, Monday, 7 April 2008 19:24 (seventeen years ago)
protip: use more pumpkin seeds than they tell you to, that recipe is way too hesitant with the pumpkin seeds. double that amount, at least. pumpkin seeds are the key to the hot sauces that are full of win and awesome.
― J0hn D., Monday, 7 April 2008 19:29 (seventeen years ago)
^^^this
― get bent, Monday, 7 April 2008 19:34 (seventeen years ago)
Excellent pepper sauce for peas & greens: sriracha + cider vinegar.
― Rock Hardy, Monday, 7 April 2008 19:36 (seventeen years ago)
rly? never would've guessed.
xp
― Jordan, Monday, 7 April 2008 19:36 (seventeen years ago)
I was going to cook some greens tonight -- will try this.
― Ned Raggett, Monday, 7 April 2008 19:58 (seventeen years ago)