Fermented Pepper Mash
Simple fermentation recipe for peppers to use in hot sauce making.
Servings 2 cups
Equipment
- Glass jars wide mouth is ideal
- Airlock lids
- food processor or blender
- Parchment paper for making a cartouche, optional
Ingredients
- 200 grams hot and sweet peppers chopped
- 150 grams carrots chopped
- 100 grams white onion chopped
- 3 cloves garlic crushed (about 20 grams)
- 12 grams Sea salt about 2.5% weight of fresh ingredients
Instructions
- Rinse and rough chop the fresh ingredients.
- Weigh the ingredients in grams and make note of the total.
- Weigh out the salt at 2.5% of the total weight of the produce. Example: If you had 400 grams of fresh ingredients, you would use 10 grams of salt.
- Add fresh ingredients to food processor and pulse a few times.
- Add salt and stir, allowing to sit for 1-2 minutes until moisture releases.
- Blend again until fairly smooth.
- Add to jars and press down to release all air pockets from the mash. Leave about 1 inch of headspace at the top of the jar. Any more, and there is a greater risk of mold. With less headspace, the jars may overflow with liquid as it ferments.
- Cover with an airlock lid and ferment at room temperature out of direct sunlight for 3-4 weeks, checking in after the first 2 weeks. If you do not use an airlock lid, burp the jars at least once a day.
- Once the ferment has reached the desired flavor, refrigerate or use it to create a fermented hot sauce.
Notes
If your ferment smells rancid at any time, it may have gone bad. This is highly unlikely in a properly salted and anaerobic ferment, but it does occasionally happen. Use your senses to make the judgement, but if you're in doubt, throw it out.