Fiery Specialty Pepper Mash
On the pepper farm there are currently 2 rows of specialty peppers other than Bird Peppers and we currently have Carolina Reapers, Ghost, Indian Jwala Finger, and Scorpion peppers. Once we harvest, we hand-chop the peppers and age them in salt water for 6 weeks. We then Jar them up and have a super spicy, fermented, Florida Grown specialty pepper mash that will knock your socks off. They come in 4 OZ Jars and a little goes a super long way.