Fermented pepper mash Recipe

Ready to eat: 15 min
Nia Bennett | Jan, 1 2019

If you like a bit of chili sauce in your burgers or wraps, the fermented pepper mash could the sauce of your dreams! Because this is fermented, this is really good for you. Tabasco sauce is a good example of fermentation which uses tabasco chilis, salt and vinegar. The brilliant thing about pepper mash is that you can make a host of sauces and it’s always good to have this ready in your kitchen to experiment with a host of recipes.

This pepper mash recipe is a simple, four-ingredient process where the red chilis are dried, mashed, salt and aged until they break down. Fermentation is an old process, it was used by our ancestors before refrigerators came into existence. Fermentation preserves food for longer regardless of climate and fermented food is really good for the body and cleaning your gut.

While making the pepper mash sauce, the microorganisms are broken down and when these are salted and stored into an airtight container with no oxygen the natural good bacteria also known as lactic acid bacteria survives and kills the undesirable bacteria which is harmful to our body.

All in all, it’s a great recipe to try at home and nothing beats making homemade sauces and taking the right steps to control your and your family’s health.


Serves: 100

  • 1 kg red chilis
  • 90g sea salt
  • 1 cup spring water
  • 2 tbsp rice wine vinegar


Prep: 10 min > Cook: 5 min > Ready to eat: 15 min

  1. Wear gloves and cut off the stems of the chilis and cut each of them lengthwise in half and add them to a bow. If you live in a sunny country before doing this we recommend keeping them outside for 2-3 days till the chilis shrink. Alternatively, you can also store them in your oven for a day before you start this step.
  2. Once all the chilis are cut and added to the bowl, make sure you crush them with a masher, they still need to retain their shape but compress them to get all the excess liquid. Now again with gloves coat the chilis with salt and allow them to sit in the bowl overnight until there’s liquid at the bottom of the bowl.
  3. Using gloves transfer the chilis from the bowl in a tall glass jar, transfer water from the bottom of the bowl into the jar and then add the cup of spring water. Close the lid and the liquids in the jar will start fizzing as the fermentation takes place over the next couple of weeks. (If you live in a hot country this might only take two to three days but since we live in England, this process has taken 2.5 weeks.
  4. After three weeks, the chilis are ready, transfer these into a clean bowl and slowly wash off the seeds and start adding them to a blender. Once you’ve added all the chilis, strain the liquid from the chilis using a sieve and add wine vinegar to the blender. Mix it on high speed for five minutes and this fermented pepper mash is ready Store this in an airtight container and it is ready to be used.

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