How to Make Fermented Chilli Mash at Home | Chilli Mash Co.

Fermenting chilli mash intensifies flavour and adds probiotic benefits. In this post, we’ll show you how to make fermented chilli mash at home using yellow habanero chillies or your favourite variety.

Ingredients

• Fresh chillies (e.g., yellow habanero)
• Sea salt (2% by weight of chillies)
• Optional aromatics (garlic, ginger)

Instructions

1. Prepare the chillies. Wash and chop the chillies, removing stems. Wear gloves to avoid irritation.
2. Mix with salt. Weigh the chopped chillies and mix with 2% sea salt. The salt draws out liquid and starts fermentation.
3. Pack into a jar. Place the salted chillies into a sterilised jar. Press down to release liquid. Ensure the chillies are submerged under their own brine to prevent mould.
4. Ferment. Cover the jar loosely and let it ferment at room temperature (18–24°C) for 1‑2 weeks. Check daily and release gas build-up.
5. Blend. Once fermented to your liking, blend the mixture into a mash. Store in the fridge.

Use your homemade fermented mash as a base for sauces, marinades and dressings, or enjoy it straight for a burst of Bold Spice & Endless Flavour.