Hot Pepper Mash (Keto, Low-Carb, Gluten-Free, Vegan)

Hot Pepper Mash

A hot pepper mash that is easy to make with any peppers. Great addition to most things that need a kick of heat. Only about 1g net carbs per one tablespoon.

hot peppers (serranos shown)
sea salt (about 1 tsp per pound of peppers)

  1. Remove pepper stems and blend peppers with sea salt in food processor until they have reached desired consistency. (There should be a brine that is released when blending.)
  2. Move mash to jar, placing fermentation weight on mash to ensure pepper pulp is below brine and securing lid. (You will need to burp the mash daily.)
  3. Let sit for 1-2 weeks in dark area of kitchen. Check for air pockets and encourage peppers to settle by lightly tapping jar to counter daily. 
  4. Move to refrigerator when desired flavor is reached. Product will look active with bubbles. 


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