A Note from the Peppermaster -- Fresh Pepper Mashes
These Peppermaster Original Single Pepper Mashes are made by hand selecting the best fruit. They are designed to maintain optimum freshness for as long as possible without the use of preservatives. They are simply crushed with fresh lime juice and sea salt, balanced with citric acid, and then thickened with a small amount of natural gum and starch in order to maintain stability. They will keep un-opened in the jar for several years, however optimum freshness begins to decline after about 6 months. They will keep for two months after opening if kept cold, with no special care. Once opened you can extend their fresh shelf life by several more months by keeping them clean, cold, and closed. To preserve your Pepperfire Mashes follow these rituals: Shake well. Remove the lid and pour the desired quantity of mash into your recipe or serving dish. Rinse the lid, and wipe down inside the lid with a clean paper towel. Wipe down the rim of the jar to remove any peppers or juice. Replace the lid. Return to the fridge. If you are finishing the jar within a month or two, this is the simplest way of keeping your mash fresh, longer. If you follow these rituals your mash will keep for several months, depending on the variety, up to a year. If mould forms or fermentation occurs, you have lost the battle. Your mash has become contaminated, and you should discard it. Your other option is to get one of those tiny ice cube (1/2”-1”) trays and freeze the rest of the mash. Once frozen, empty into a small plastic bag, and use the cubes when you want. They’ll keep for a year this way. If you eat spicy only on occasion, this will assure you of the freshest pepper mash when you really need it! I hope this helps you to enjoy and extend both the freshness and value of your mash. Need to get the last few drops out of the bottle? Squeeze in the juice of half a lime and slosh it around. Et voila! All this thinking about lime and pepper has triggered an old memory. I’m wishin’ I had some fresh conch from Potter’s Cay, with lime and pepper rubbed into scored raw conch. The fishermen called it ‘Scorched conch”. Birdpeppers….mmmm. Sincerely,
NB: The Peppermaster Hurricane Mash should be treated in this same manner.