We make the pepper puree / mash and then add a small amount of acetic acid. The acetic acid deters/slows the growth of the harmless yeasts and molds that want to grow in warm weather. If the product does develop a “veil’ of these harmless yeasts and molds on top of the product, you can [...]
Our Scorpion peppers average 180 fresh peppers per kilogram (2.2 pounds). Our mash has 85% Scorpion peppers, with added 15% salt. The retail mash is then heated to stop fermentation activity, with a loss of approx 15% water weight due to evaporation during this process. Therefore, approx 180 peppers are in one kilo of retail [...]
Naturally occurring sulfites occur in many fruits, vegetables, as well as fermented foods. As we don’t add sulfites to our mashes, they are not tested for sulfites. In the U.S., FDA labeling regulations do not require finished products to indicate the presence of sulfites in foods unless it has been added specifically as a preservative. [...]
FDA allow us to promote specific shelf life for each specific item. your sauce maker / co packer will know the answer for this question. once you process food ingredients you are changing the life shelf of the final products by cooking or adding preservative.
