📝 About This Recipe
This vibrant, probiotic-rich mash is the secret weapon of professional sauciers, capturing the raw, electric heat of chili peppers and mellowing them through the ancient alchemy of lacto-fermentation. Unlike vinegar-based sauces, this mash develops a complex, tangy depth and a 'funk' that dances across the palate with umami richness. It is a versatile base that can be used as a chunky relish, a marinade booster, or strained into a crystal-clear, fiery elixir.
🥗 Ingredients
The Pepper Base
- 1 pound Fresno or Red Jalapeño Peppers (stems removed, roughly chopped)
- 4-6 pieces Habanero Peppers (for extra heat; seeds left in for maximum fire)
- 1 large Red Bell Pepper (seeds removed, provides body and sweetness)
Aromatics & Flavor Boosters
- 6-8 pieces Garlic Cloves (peeled and smashed)
- 2 large Shallots (peeled and quartered)
- 1 inch knob Fresh Ginger (peeled and sliced)
- 1 teaspoon Whole Black Peppercorns (slightly crushed)
The Brine & Fermentation Catalyst
- 2 cups Filtered Water (chlorine-free is essential for bacteria health)
- 1.5 tablespoons Sea Salt or Kosher Salt (do not use iodized salt)
- 1 teaspoon Light Brown Sugar (to feed the initial fermentation)
👨🍳 Instructions
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1
Thoroughly clean a wide-mouth 1-quart mason jar and its lid with hot, soapy water. Rinse well and air dry to ensure no unwanted bacteria interfere with the process.
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2
Prepare the brine by whisking the filtered water, sea salt, and brown sugar in a pitcher until the solids are completely dissolved. This creates a roughly 3% salinity environment, ideal for Lactobacillus.
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3
Wearing gloves to protect your skin from capsaicin, chop the peppers, shallots, and garlic into 1/2-inch pieces. You don't need to be precise, as they will be blended later.
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4
Place the smashed garlic, ginger, and peppercorns at the bottom of the clean jar.
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5
Pack the chopped peppers and shallots into the jar, pressing down firmly with a wooden spoon or a fermentation tamper to remove any large air pockets.
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6
Pour the prepared brine over the vegetables until they are completely submerged. Leave at least 1-2 inches of headspace at the top of the jar.
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7
Place a fermentation weight (glass or ceramic) on top of the vegetables to keep them submerged. Any vegetable matter exposed to air can develop mold.
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8
Seal the jar with a fermentation lid (airlock) or a standard lid screwed on loosely. Place the jar in a cool, dark spot away from direct sunlight, ideally between 65-75°F.
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9
Monitor the jar daily. You should see small bubbles forming and the brine becoming slightly cloudy within 2-3 days—this is a sign of a healthy fermentation.
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10
If using a standard lid, 'burp' the jar once a day by quickly opening and closing it to release built-up carbon dioxide gas.
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11
After 7 to 10 days, taste a small piece of pepper. It should be tangy, slightly softened, and have a pleasant acidic zip. If you want more 'funk', let it ferment for up to 21 days.
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12
Once the flavor is to your liking, strain the vegetables, reserving the fermentation brine.
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13
Transfer the fermented solids to a high-speed blender. Add 1/2 cup of the reserved brine and blend on high until a smooth, thick mash forms.
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14
Transfer the mash to clean bottles or jars. Store in the refrigerator to slow down the fermentation process significantly.
💡 Chef's Tips
Always use filtered or spring water; chlorine in tap water can kill the beneficial bacteria needed for fermentation. If you see a thin white film on the surface (Kahm yeast), simply skim it off; it is harmless but can affect flavor if left too long. For a thinner 'Tabasco-style' sauce, blend the mash with a 50/50 mix of brine and white vinegar, then strain through a fine-mesh sieve. Use a digital scale to measure your salt for the most accurate 3% brine (30g salt per 1000g water). Don't throw away the leftover brine! It is a probiotic powerhouse that works wonders as a chicken marinade or a 'dirty' martini ingredient.
🍽️ Serving Suggestions
Stir a tablespoon into Greek yogurt or sour cream for an instant, fiery dipping sauce. Spoon the chunky mash over grilled oysters or clams for a bright, acidic contrast to the brininess. Whisk into a vinaigrette with lime juice and honey to dress a crunchy cabbage slaw. Serve alongside rich, fatty meats like carnitas or smoked brisket to cut through the richness. Mix into a Bloody Mary for a fermented kick that adds more depth than standard hot sauce.