A fermented chili paste, fresh red peppers are washed and cut into pieces, blanched, beaten, added with ginger, garlic, tomato, carrot, carbon source, salt and other ingredients to prepare, sterilized, and then inoculated with mold or yeast or mold and yeast Alcoholic fermentation is carried out by compound bacteria, sterilization after alcohol fermentation is completed, and acetic acid bacteria are inoculated again for acetic acid fermentation; finally, sweetener and thickener are added to homogenize and the finished product is canned. The product of the present invention can also be obtained by adding calcium salts in the subsequent preparation process without beating after the raw peppers are blanched. The fermented chili product of the invention has mild spicy taste, palatable salty, sour, sweet and spicy taste, soft and long-lasting mouthfeel, and is rich in fermented fragrance. The invention can rapidly produce fermented chili products, the product has good and stable quality, good flavor, does not contain preservatives and has high safety, is suitable for large-scale industrial production, and has good market application prospects.