Fermented Hot Pepper Mash Recipe
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.
Servings: 20 servings (about 1 ½ cups)
Calories: 11kcal
Equipment
- food processor
- Fermentation Jar (enough to hold about 12 fl ounces)
- Fermentation Seal
Ingredients
- 1 pound hot peppers (such as red jalapeno, habanero, scotch bonnets, or aji amarillo peppers)
- 8 cloves garlic (coarsely chopped)
- 1 tablespoon fine 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.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 351mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 33mg | Calcium: 6mg | Iron: 0.3mg
