Fiery Pepper Mash


On top of Bird Peppers we also grow Carolina Reapers, Ghost, Indian Jwala Finger, and Scorpion peppers.  Once we harvest, the peppers are hand-chopped and then aged in salt water for 6 weeks. The paste is jarred up to deliver a super spicy, fermented, Florida grown specialty pepper mash that will knock your socks off.  This product comes in 4 OZ jars and a little goes a super long way. We recommend adding a 1/4 of a teaspoon at a time.