With its intense heat, bracing acidity, and pleasant notes of garlic, this fermented pepper mash recipe is a perennial favorite. Make it in late summer or early fall when the grocery store and farmers' markets are brimming with fresh, ripe hot chilis.
Prep Time10 minutesmins
Fermentation30 daysd
Total Time30 daysd10 minutesmins
Course: Ferment
Cuisine: American
Keyword: chilies, garlic
Servings: 20servings (about 1 ½ cups)
Calories: 11kcal
Author: Jenny McGruther
Equipment
food processor
Fermentation Jar (enough to hold about 12 fl ounces)
1poundhot peppers(such as red jalapeno, habanero, scotch bonnets, or aji amarillo peppers)
8clovesgarlic(coarsely chopped)
1tablespoonfine sea salt(approximately 18 grams)
Instructions
Remove the stems from the peppers and seed them, if desired.
Transfer the peppers, garlic, and sea salt to a food processor and pulse until combined into a slightly coarse paste.
Transfer the mash to a small jar, seal tightly with a fermentation seal, and allow the mash to ferment at room temperature for 4 to 6 weeks. Shake the jar daily and keep it away from direct sunlight.
Notes
If you do not have a fermentation seal, use a tightly sealed jar and burp the jar once a day to allow excess carbon dioxide to escape.