Red African piri-piri mash is ideal for making very hot sauces and marinades. One can add small quantities to stews, soups and paste to give it a very hot flavor. Also, one can add garlic, onions, vinegar sugar, puree lemon juice and more ingredients to make his/her own custom-made sauce.
Aged fermented pepper mash with an intense pungent, biting, hot, sharp and cumulative to the point of being overwhelming. It has a pungency of 25 000-35 000 scoville heat units and salt content of 10% that acts as a preservative and gives it long shelf life of 2 years from day of production.