Fermented Chili Paste
This is a simple preservation method that relies on patience rather than heat or vinegar. You are essentially creating a controlled environment where salt keeps the bad bacteria at bay while the good bacteria transform the raw heat of the peppers into a complex, tangy paste.
Watch the salt ratio closely.
The salt percentage is your only safety mechanism against spoilage. Aim for 3 percent of the total weight of your peppers and any added aromatics.
- digital kitchen scale
- glass mason jar with a reliable seal
- fermentation weight or a small glass ramekin
- food processor
What goes in.
- 500gfresh red chili peppers, stemmed
- 15gnon-iodized sea salt
- 3 clovesgarlic, peeled
Submersion is non-negotiable
All solid material must remain beneath the brine line. Any pepper skin exposed to air at the top of the jar will invite mold.
The method.
Weigh and prep
Weigh your stemmed peppers and garlic. Multiply the total weight by 0.03 to determine the exact amount of salt needed.
Grind the base
Pulse the peppers, garlic, and salt in the processor until you achieve a coarse, uniform mash. Do not over-process into a thin liquid.
Pack the jar
Transfer the mash to a clean jar, pressing down firmly to remove air pockets. Leave at least two inches of headspace at the top.
Secure the environment
Place a fermentation weight on top of the mash to ensure it stays submerged. Seal the lid and keep in a cool, dark place.
Monitor and burp
Loosen the lid daily for the first week to release carbon dioxide buildup. After the first week, check it weekly until the smell becomes distinctly acidic and tangy, usually around day 21.
Other turns to take.
Ginger-Forward
Add a thumb of peeled ginger during the blending stage for a brighter, sharper profile.
Smoked Depth
Swap 20 percent of the fresh peppers for dried, smoked chipotle peppers.
When it doesn't go to plan.
Use non-iodized salt, as iodine can inhibit the bacteria needed for fermentation.
If you see white, powdery sediment at the bottom of the jar, that is normal yeast; black or fuzzy growth indicates spoilage and the batch must be discarded.
The paste will continue to ferment in the refrigerator, just at a much slower rate.
The ones that keep coming up.
Can I use any type of pepper?
Yes, but thicker-fleshed peppers like jalapeños or serranos hold their shape better than thin, watery varieties.
How do I know when it is done?
The paste is ready when the bubbles have slowed significantly and the aroma has moved from 'raw vegetable' to 'tangy and fermented'.
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