Fermented Chili Paste
This is a preservation method that relies on salt concentration to control the environment. As the chilies break down, they develop a sharp, acidic edge that raw peppers never achieve.
Control the salt, control the ferment.
Use non-iodized sea salt to avoid clouding or inhibiting the lacto-fermentation process. The salt-to-pepper ratio must be strictly measured by weight, not volume.
- Digital kitchen scale
- Food processor
- Glass fermentation crock or mason jar
- Glass fermentation weight
- Air-lock lid or loose-fitting cloth with a rubber band
What goes in.
- 500gFresh red chilies, stems removed
- 15gNon-iodized sea salt (3% of total chili weight)
- 2 clovesGarlic, peeled
Precision is safety
Weigh your chilies after removing stems and calculate 3% of that weight for the salt. Too little salt invites rot; too much stalls the fermentation.
The method.
Pulse the ingredients
Add the chilies, garlic, and weighed salt into the food processor. Pulse until you achieve a coarse, uniform mash rather than a liquid puree.
Pack the vessel
Transfer the mash into your jar. Press down firmly to remove air pockets until the natural juices rise to the top of the mash.
Weight and seal
Place a glass fermentation weight on top to ensure the mash stays submerged. Seal with an air-lock or a clean cloth secured with a tight rubber band.
Observe the ferment
Store at room temperature out of direct sunlight. You will see small bubbles forming within 48 hours. If using a cloth, stir once every two days to prevent surface mold; if using an air-lock, let it sit undisturbed.
Check for readiness
After three weeks, taste a small amount. The paste should smell bright, slightly acidic, and clean. Transfer to a clean jar and store in the refrigerator to halt active fermentation.
When it doesn't go to plan.
Wear gloves while handling hot chilies to prevent oils from irritating your skin or eyes.
If you see a white, powdery film on the surface, that is kahm yeast; it is harmless but can be skimmed off if it affects the smell.
The paste will continue to mellow and deepen in the refrigerator for months.
The ones that keep coming up.
How do I know if the paste has gone bad?
If you see fuzzy, colored mold—typically black, green, or pink—or if the mash smells rancid or like rotting compost, discard it immediately.
Can I use less salt?
It is not recommended. The salt is what keeps the undesirable bacteria at bay while the lactobacillus thrives.
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