Hothard
Fermented Pepper Mash Louisiana Style
Traditional Louisiana-style fermented pepper mash. The base for many commercial hot sauces.
Prep Time
30 min
Fermentation
25 days
Difficulty
hard
Consistency
thin
Ingredients
5 items- 2 lbs cayenne or tabasco peppers
- 4 tablespoons sea salt
- 1 cup filtered water (for brine)
- 1/2 cup white vinegar (added after fermentation)
- 1 teaspoon garlic powder (added after fermentation)
Instructions
- 1Remove stems and roughly chop peppers.
- 2Mix with salt and pack tightly in a clean jar.
- 3Pour filtered water over to cover.
- 4Weight down peppers.
- 5Cover with cloth or fermentation lid.
- 6Ferment at room temperature for 3-4 weeks, checking regularly.
- 7When deeply tangy, blend mash with vinegar and garlic powder.
- 8Strain through fine mesh for smooth sauce or leave textured.
- 9Bottle in sterilized bottles.
- 10Refrigerate for up to 1 year.
Flavor Profile
tangyvinegaryclassictraditional
Best For
eggsgumbopo' boyseverything
Frequently Asked Questions
How spicy is Fermented Pepper Mash Louisiana Style?
Fermented Pepper Mash Louisiana Style is rated as hot heat — quite spicy and packs a good amount of heat. You can adjust the heat by using fewer peppers or removing the seeds and membranes.
How long does it take to make Fermented Pepper Mash Louisiana Style?
Fermented Pepper Mash Louisiana Style requires 30 minutes of prep time plus 25 days of fermentation. The fermentation time is hands-off — just check on it periodically.
What peppers are used in Fermented Pepper Mash Louisiana Style?
This recipe uses: 2 lbs cayenne or tabasco peppers. You can adjust the types of peppers used based on your heat preference and availability.