RED JALAPEÑO PEPPER MASH
LOUISIANA STYLE
RAW MATERIAL SOURCE:

Fresh fruits of Red Jalapeno Peppers Capsicum annum, ground and pureed with 13% salt and fermented for over two months, acidified after this time with natural concentrated vinegar, conforming to all provisions of the Federal Food, Drug and Cosmetic Act. Free from calyx, stems or extraneous substances.

TECHNICAL INFORMATION
Physical Characteristics
Color intensity: Dark, bright beautiful red.
Appearance: Ketchup like.
Aroma: Characteristic smell.
Flavor and Pungency: Considered MILD-HOT.
Physical and Chemical Analysis. Final Product.
Soluble Solids (Brix): 15.0 - 23.0 oB
Total Solids: Minimum 22.0%
Dry Peppers Solids: Minimum 12.0%
Acidity (acetic acid): 3.0 - 3.4%
Salt: Maximum 11.0 - 14.0%
pH: Maximum 3.4
Consistency: Maximum 11.0 cm/15 sec
Packaging
One metric ton (2,205 lbs) wooden tote containers and triple plastic liner. Also 55 Gallon plastic Drums: Net Wt. 440 lbs (200 kilograms)
Gross Wt. 460.8 lbs (209 kilograms)
Or 19,400 liters per tank container. (21,500 kgs)
Ingredients
Red Jalapeño peppers, salt and concentrated vinegar.
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