Jugito’s Hot Damn! Habanero Pepper Mash

Seven Simple Steps to Success

  1. Select 1.1 pounds bush-ripened Red Savina Habanero Peppers.
  2. Wearing chemical-proof gloves, remove stems, cut away bad parts, rinse.
  3. Remove seeds, and save for planting – don’t rub gloved hands on face or genitals.
  4. Puree peppers with 1 Tablespoon Sea Salt.
  5. Set aside in a quart jar loosely covered for 3 weeks to ferment.
  6. Refrigerate to use sparingly – product delivers weapons-grade heat.
  7. Eat small amounts on favorite food, chase with Hornitos.


Bob Hurt

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Author: bobhurt

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2 thoughts on “Jugito’s Hot Damn! Habanero Pepper Mash”

  1. Hi Bob, I was wondering if you knew of any recipes for hot pepper sauce that use Pepper Mash as the base ingredient? Regards Kenny

    1. Yes, Kenny, I do have a good recipe. DO NOT EVER, EVER cook it. After fermenting bubbles have subsided (about a week), age it 10 years at 40 degrees F in a glass jar, then bottle it with a 30% to 40% apple cider vinegar. That’s it.

      If you want to add ingredients after the ferment starts bubbling, add grated onion, garlic, ginger, horseradish, carrot, beet, cabbage, and any other vegetables you like, based on the desired flavor. You can also rub the fermenting mash onto lightly salted Chinese cabbage leaves, radish, carrot, beet, ginger, horseradish, and any other root vegetable which you roll together into Kim-Chi. That kickstarts the ferment.

      If you add other veggies that have some natural heat, you won’t diminish the heat of the peppers much.

      I used Red Savina, the hottest habanero, because aside from the heat, it has an absolutely delicious flavor. You could also use Trinidad Scorpion, Moruga, or Ghost Peppers for extreme heat. Let them ferment for a week or two. Then age the mash as above.

      You can age in glass (I recommend it) or in a wooden cask to allow the wood to flavor the mash further. McIlhenny ages cayennes for a couple of years in used charred-oak bourbon whiskey barrels. I don’t particularly like the flavor. In other words, we don’t need the flavor of oak wood and its tannins to alter the natural flavor of the vegetables in order to have a delicious product.

      The low temperature of aging, coupled with the salt content, retards molding. I’ve never seen any mold in my cool-aged mash. That means I don’t have to watch it constantly. I just let it sit and age. The flavors of the vegetables meld and mellow over time, and the heat subsides somewhat. The eaten result is a smooth, delicious, tangy heat that makes your body glow with warmth, and your mouth smile with pleasure. The mash even makes fruit and ice cream taste better.

      I suggest a variation leaving the vinegar out of the mash, keeping the mash refrigerated after bottling it, and use the mash directly on your food.

      You can rub the mash onto a steak, roast, chicken, duck, turkey, or rack of ribs. You can mix the mash with honey and maybe a little butter before rubbing it on.

      You can add the mash and honey to cooked-down pureed fruit like peach, apricot, pear, or apple to make a glaze for roasted or barbecued meats.

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