George Benson pepper mash


  • 12 chili peppers
  • 1 tbsp pure salt
  • 2 tbsp rice wine vinegar


  1. Wash chilis, destem and slice in half lengthwise
  2. Place in a bowl
  3. Sprinkle the salt over the chilis
  4. Crush the chilis with a potato masher
  5. Leave overnight
  6. Transfer to a jar and cover with water
  7. Store in a cupboard for 2 weeks
  8. Transfer to a blender, leaving most seeds behind
  9. Add a few tablespoons of rice wine vinegar
  10. Blend

See also

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