Chili Pepper Madness · by Mike Hultquist★ 4.9 (36)
How to Ferment Chili Peppers (Pepper Mash Recipe)
NUTRITION · PER SERVING10095M COOK
CAL 9%·PRO 17%
CARBS 40G88% OF CAL
7G FIBER24G SUGAR9G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fermented chili pepper mash made by blending fresh peppers with salt and water, then allowing it to ferment over weeks to develop complex flavor. This condiment is the foundation for homemade hot sauce.
condimentamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 pound chili peppers (stemmed and roughly chopped (cored and seeded, if desired))
- 1 teaspoon salt
- 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
At a glance
PER SERVING · TIME 10095M
CAL 9%·PRO 17%
CARBS 40G88% OF CAL
7G FIBER24G SUGAR9G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 168h
- Sodium
- 18082mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1464mg
- Calcium
- 169mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 18082MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.