My first try at hot sauce, I used the salt "cap" mentioned here, and
found that within a few days almost all of the salt had dissolved as a
result of the liquid that came off of the peppers mash. Not only did it
render the cap useless as a protection against surface mold, but it
made the mash very, very salty.

Anyway, I plan to try again. Is the salt cap still de rigueur? Is there
some way to tweak this so I don't have the same problem? Or do I do
something else?

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>