Learn how to ferment peppers to make pepper mash at home so you can make your own homemade hot sauces and help preserve your abundant chili pepper harvest. Fermenting chili peppers is a fun, great way to preserve them, and essential for making hot sauces.
How to Ferment Peppers (Make Pepper Mash)
There are many ways to make hot sauce, and as you can tell by our Hot Sauce Recipes section of the web site, I’ve made a lot of them. However, one way we have yet to explore is making them with fermented chili peppers.
If you’ve ever enjoyed Tabasco sauce, you’ve tasted fermented chili peppers. Tabasco starts with tabasco peppers which they crush, mix with salt, and ferment in oak barrels for up to 3 years. The original Tabasco sauce only uses 3 ingredients – tabasco peppers, salt, and distilled vinegar.
A number of hot sauce makers use fermented peppers in the form of pepper mash to make their products, and a good pepper mash makes a difference in the resulting flavors. If you’re interested in making sauces from pepper mash, good news. It’s easy to make at home and you don’t need to wait 3 years for it to be ready.
But first…
What is Fermented Pepper Mash?
Pepper mash is a collection of chili peppers that have been mashed together with salt then aged until they break down chemically. Fermentation is one our oldest methods of food preservation. Humans have preserved many foods this way, from cheeses to wine to a slew of other vegetables.
Fermentation, basically, is the decomposition of foods by micro-organisms (Lactic Acid Bacteria) or enzymes. We create an anaerobic (no oxygen) environment for the peppers so the natural Lactic Acid Bacteria can thrive, and other undesirable bacteria cannot.
Bad bacteria or rotting molds, cannot survive in an anaerobic environment, which we create with salt and brine, therefore protecting the peppers while the good bacteria do their work. The salt is not actually the preservative. It is the acid produced by the fermentation process that does the preserving.
Lactic acid bacteria consumes carbohydrates in the peppers and converts them to acid. After fermenting, the carbohydrates have been predigested, leaving them with more vitamins and flavor than fresh peppers.
It is akin to a controlled decay process, and there are numerous benefits to fermentation, including more digestible foods and more desirable flavors. With peppers, you’ll notice a mellowing of flavors, changes in color, and in the pleasant smell of the resulting mash.
How Safe is Fermenting Peppers?
Fermenting peppers is very safe! Before I began my exploration into fermentation, I succumbed to the common misconception that fermenting could easily lead to rotten or even dangerous foods, but in truth, fermentation is very simple and hard to mess up.
The key is to ferment properly. You’ll know if you’ve made a mistake by the smell of a ferment. It will smell “off” or “rotten”.
The fact is, we’re fermenting in a controlled environment, so just be sure to follow the proper procedures.
Making Basic Pepper Mash
You can make fermented pepper mash from any type of chili pepper, even dried peppers. Your only consideration is the thickness of the pepper walls. Thicker walled peppers may need to be strained after the fermentation period, to remove the coarser skin, so you don’t need to seed them if you don’t want to.
Thinner walled peppers won’t need straining, so you may want to seed them first if you prefer a smoother result when you process the mash later on.
To make pepper mash, first process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them.
Next, mix in salt. You should use 1-2 teaspoons salt (5.69 - 11.38 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight.
Resources vary in their salt recommendations. Most recommend 2-5% by weight and up to 10%, with 2-3% being ideal.
The peppers will begin to release their moisture right away. A note about salt: most salts are fine to use, but avoid using salts with additives, such as table salt.
Place your mash into a jar and press it down to remove any air pockets. Leave at least 1 inch (2.54 cm) of headspace. The peppers may rise a bit when fermenting. The brine will rise up and cover the peppers. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
After 1-2 weeks, the fermenting activity will diminish. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
Once it is ready, store it in the refrigerator where it will last for a year or longer.
Making Brine Pepper Mash
An alternate method to the basic pepper mash is using a brine, which is a salt water solution. The primary difference is that we’re adding water rather than using the natural juices from the peppers. This method ensures the peppers stay beneath the brine, and is more ideal for thinner walled peppers.
To make a brine pepper mash, first chop your fresh peppers. You can process in a food processor or use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart (.95 liter) unchlorinated water with 1.5 (27 g, for 3% brine) to 3 tablespoons (54 g, for 6% brine) sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
I personally like to add a bit of vinegar at this stage before storage.
Good luck, and happy fermenting! Let me know what you make with your pepper mash.
Frequently Asked Questions about Fermenting Peppers and Making Pepper Mash
Best Salt for Fermenting Peppers
When fermenting chilies, it is important to use salt that does not contain anti-caking agents or iodine, as these can inhibit the natural fermentation process. Here are some types of salt that are commonly used for fermenting chili peppers:
- Non-iodized Sea Salt. Sea salt is a popular choice for fermenting chili peppers, as it is minimally processed and typically does not contain anti-caking agents or iodine. Look for non-iodized sea salt, which is readily available in most grocery stores.
- Kosher Salt. Kosher salt is a coarse-grained salt that dissolves easily in water, making it suitable for fermenting. Like sea salt, kosher salt does not usually contain anti-caking agents or iodine, but it's important to check the packaging to make sure.
- Pickling Salt. Pickling salt is specifically formulated for preserving and fermenting vegetables, making it a good choice for fermenting chili peppers. It is fine-grained and dissolves easily in water, ensuring even distribution of salt in the fermentation brine.
- Himalayan Pink Salt. Himalayan pink salt is a natural salt that is often used in fermenting and has gained popularity for its trace mineral content and unique flavor. It is typically non-iodized and does not contain anti-caking agents, making it suitable for fermenting chili peppers.
When fermenting chili peppers, it's important to use the right amount of salt according to your recipe or fermentation process. Too little salt can lead to spoilage or mold growth, while too much salt can inhibit fermentation.
Why Does My Pepper Mash Taste Bitter?
I sometimes get some bitterness with my fermented pepper batches. I've seen a lot of discussion on it, whether it is from kahm yeast or from the starting peppers themselves, where the slight bitterness is amplified in the fermentation process. The best way to counter it is through the addition of other ingredients.
Also, some people report a bitterness from the pepper seeds, so try removing the seeds before fermentation and see if that affects your resulting flavor.
To counterbalance the bitterness, try adding an acid like vinegar or lime juice, which can help balance it out, then a sweetener like sugar or honey. Certain roasted vegetables can help, too, like carrots or other flavors. Garlic is good. They can all help balance out the bitterness. Give the final sauce time to rest and let the flavors meld in the refrigerator.
What is Kahm Yeast?
Kahm yeast is a whitish film that can sometimes appear on top of your ferment. It can form when all of the sugar in your ferment is consumed. The PH drops because of lactic acid buildup, allowing kahm yeast to form. It is not a mold, and can be scraped away from your ferment.
Sweeter vegetables, particular peppers, are more prone to kahm yeast.
How do I tell if peppers are fermenting?
You will often see bubbling activity in the jar as the fermentation process takes place, but not always. Sometimes you may have what is called a "quiet ferment", where it seems little activity it taking place. Fermenting peppers give off a slightly sour, pleasent smell, so trust your nose to know fermentation is taking place.
How Do You Know if the Fermentation is Bad?
You can usually tell if a fermentation is bad by sight or smell. If you see signs of fuzzy or pinkish colored mold, the ferment is infected. If the peppers are very mushy, something has gone wrong.
If the ferment smells rotten or disgusting to you, it has gone bad. Trust your nose to know if something is bad. A good ferment will have a slightly sour smell, but will smell pleasant.
Hot Sauce Recipes with Fermented Peppers
Here are some of my own recipes that use fermented chili peppers.
- Fermented Hot Sauce Recipe
- Homemade Sriracha Hot Sauce
- Fermented Aji-Garlic Hot Sauce
- Homemade Louisiana Hot Sauce
- Spicy Serrano Hot Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. Also see my post on Homemade Kimchi (How to Make Kimchi).
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Got any questions? Please contact me anytime and I will do my best to help. Good luck with your pepper fermentation!
How to Ferment Chili Peppers (Pepper Mash Recipe)
Ingredients
FOR BASIC PEPPER MASH
- 1 pound chili peppers stemmed and roughly chopped (cored and seeded, if desired)
- 1 teaspoon salt
FOR BRINE PEPPER MASH
- 1 pound chili peppers stemmed and roughly chopped (cored and seeded, if desired)
- 1.5-3 tablespoons salt (1.5 tablespoon (27 g, for 3% brine) to 3 tablespoons (54 g, for 6% brine))
- 1 quart unchlorinated water
Instructions
FOR MAKING BASIC PEPPER MASH
- Finely chop your peppers. You can blend them to fit more into jars, but this can make it harder to keep below the brine.
- Next, mix in salt. You should use 1 teaspoon salt (5.69 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight.
- The peppers will begin to release their moisture right away.
- Place your mash into a jar and press it down to remove any air pockets. Leave at least 1 inch (2.54 cm) of headspace. The peppers may rise a bit when fermenting. The brine will rise up and cover the peppers. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
- After 1-2 weeks, the fermenting activity will diminish. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
- Once it is ready, store it in the refrigerator where it will last for a year or longer.
FOR MAKING BRINE PEPPER MASH
- Finely chop your fresh peppers. You can blend them to fit more into jars, but this can make it harder to keep below the brine. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart (.95 liter) unchlorinated water with sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Use a glass weight or a baggie filled with water on top if needed to press the peppers down below the brine. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
- Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
- I personally like to add a bit of vinegar at this stage before storage.
Notes
Nutrition Information
Karly says
Tried my first pepper mash following this advice to make some serrano hot sauce! I did the brine method and used those air lock lids and have honestly just forgotten about the mash for 10 days and not touched it. I just remembered it existed (whoops) and there is a thin film on the top that jiggles around and looks slimy - it doesn't super look like the kahm yeast photos I've found, but not sure what else it could be. Any ideas? Everything smells pretty okay to me, but wondering if I've ruined it by not stirring or checking it daily.
Mike Hultquist says
Karly, it is likely kahm yeast if it is smooth and the smell is OK. Mold will be more fuzzy and textured, and bad infections will result in a bad smell. Best to trust your nose.
Denise Marine says
Hi, we are excited to try the fermentation process. If I am using dried peppers do I need to adjust the weight that you have recommended for the brining. You mentioned 1 pound of peppers to make a cup of mash. I believe that was with fresh peppers which definitely are going to weigh more. How should I adjust the recipe?
And thank you for your energy and teaching skills!
Mike Hultquist says
Denise, dried peppers are usually 1/4 the weight of fresh, so you can consider accordingly, though you can usually fill more dried into the jar. As long as everything is covered in the brine, you'll be OK. You might need to use a fermentation starter, though, or add in some fresh peppers to help get things going. Enjoy!
Joel says
First time trying this. First off thank you for sharing this resource with us. My question is, I used the brine method and split it into 2 jars, it's been right at 1 week. Went to check them and I notice a couple small specks that looks like a dark (black/brown) mold near the top of the jar, not touching the brine or peppers. And I mean small specks, not much at all but I can see it. Is this OK to continue or can I transfer them to clean jars? Hate to throw it out, peppers don't look or smell bad at all. Thank you for any help.
Michael Hultquist - Chili Pepper Madness says
Joel, it's all likely fine if there is no infection of the brine or peppers themselves. You can continue the ferment and clean off the specks (not sure what they are), or transfer, but use best cleanliness techniques as you run the risk of exposure during the transfer. Best to keep an eye on it. Let me know how it goes for you.
Chelsea Jennings says
Hi Mike. First time making fermented peppers for hot sauce. I put the weight in the jar but it seems smaller than what I need and some of the peppers have now floated to the top. Is this going to ruin the ferment process? Originally had it in a bigger jar with too much room for oxygen so I transferred to a smaller jar and the plastic piece I cut to try and weight them all down no longer fits. I just don’t want to ruin any of these Tabasco peppers. Thanks in advance!
Michael Hultquist - Chili Pepper Madness says
Hi, Chelsea. Be sure to keep the peppers down below the brine, or you risk exposure. Use plastic bags filled with some water or glass weights to press it all down below the brine.
Matthew Ullman says
Mike. I am doing my first fermentation with the brine style from the recipe. I added water well above the level of the peppers and the water was on top of the peppers, but after two days they have mixed together. Should I add weights or additional water or both? And if I ad water should it be plain water or the salt mixture? I can wait for the results, but the directions were straight forward and easy to follow.
Thanks
Matthew
Michael Hultquist - Chili Pepper Madness says
Matthew, yes, you should use weights of some sort to keep the peppers below the brine at all times. If adding more liquid, it is best to add more brine.
Mark Sprague says
Mike,
I have been fermenting habanero type peppers in jars with the membranes, the dry method, and they have been hard to keep from pushing through the lids. Would the brine method help with keeping the peppers down in the jar?
Michael Hultquist - Chili Pepper Madness says
Mark, try using weights of some sort, like glass weights or a baggie filled with water to keep the peppers below the brine. If there isn't enough brine generated from the dry method, then you'll need to add brine. It is important to keep the peppers submerged beneath the brine to prevent spoilage. Let me know how it goes.
Mark Krebs says
Those glass weights are pricey. How about using really small water balloons instead?
Mike H. says
You could use plastic bags filled with water, too...
David R says
Have you ever used charred wine/whiskey sticks in your fermenting Tabasco mash? McIlhenny ages their mash in used whiskey barrels. Just curious. Would it be a good idea or a waste of peppers?
Michael Hultquist - Chili Pepper Madness says
David, I have not, but that is how artisan brands add interesting flavors to all sorts of products, like sauces, beer, etc. It's a great idea for sure, just not something I have done. Great way to make something unique!
Nick says
Hi, I want to know if you can continuously add new peppers to a fermenting pepper brine. For example, I put some peppers in a brine a week ago and vacuum out the air and weigh the peppers down. A few days or even weeks later can I add new peppers to that? And then then vacuum out the air and allow those new peppers to ferment with the ones that were started previously?
Michael Hultquist - Chili Pepper Madness says
Nick, yes, you can do so, but each time you open the jar, you expose your ferment to the air, which can infect it. Best to keep it closed as much as possible.
Peter F Preciado says
I love your website!! So glad I found it. I have so many peppers, I don't know what to do with them! I can't wait to make a mash with them and ferment the eff outta them. LOL I gave away my food processer (WHY??), can I use the blender? Seems obvious, but you didn't mention it. I don't want to mortar and pestle this much chile peppers, or chop, honestly. I'd rather go buy another food processor(or borrow) if you think it makes that much of a difference. Thank you, sir!
Michael Hultquist - Chili Pepper Madness says
Thanks, Peter. Yes, you can use a blender, no problem at all. Enjoy!
Jeffrey A says
Hi Mike. I had great luck with your fermenting recipe (basic pepper mash) last year - incredible taste!! - & am hoping to do up a lot more peppers that way this year. A question: I have a lot of peppers coming, and some - but not enough yet for a jarful - getting very ripe and ready to go. Would I be wiser to refrigerate those that have come ripe then set everything going at the same time, or is there a way to start fermenting some & add to the jar as more come ready? Last year I gave the batch a good long fermentation period (six or eight weeks), so I can be patient. I just want to make the best possible use of the peppers as they come ripe, and would appreciate your advice on which way I should go.
Michael Hultquist - Chili Pepper Madness says
Jeffrey, you can add fresh pods to a longer ferment, no problem, though you do expose the mash to air when you do so. You can do a couple different ferments. Or, save them if possible and get it all going at the same time to limit opening the mash until needed.
boB says
Hi Mike
What is the minimum pH I can expect from my fermented mash it is at 3.85 pH is this the lowest I can expect?
Thanks boB
Michael Hultquist - Chili Pepper Madness says
I've seen quite a bit of variation in pH and it even changes over time, but 3.85 is pretty good. It's best around 3.5 or lower. If it gets below 3, you may want to check your meter. Vinegar is around 2.5. I hope this helps.
Dani Stiles says
I came across your website while doing research for fermentation. Great information and you are definitely a great resource of information. Your suggestion of using a ziplock bag as a weight is a perfect solution but I’m guessing you clean it before adding to the fermentation?
Michael Hultquist - Chili Pepper Madness says
Thanks, Dani. Yes, absolutely best practice is to be as clean as possible when fermenting to avoid any infection. Let me know how it goes.
Cat says
Hi there! I am so happy to have found your website. Such great information, resources and recipes! I wanted to ask if about the salt/water ratio you would recommend for approx 100g (1/2cup) of dry peppers? Also, my understanding that I should throw in a few fresh peppers or other fresh veggies to help start the fermentaion process, is that correct? Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cat. You can use the same ratio as mentioned in the post for dried pods, but yes, you may need either a fermentation starter, or use fresh pods to help spur fermentation. Enjoy!