Abstract:This study involved production of chili sauce through fermentation using taro leafstalk as a raw material，fresh capsicum as an auxiliary material，and ginger，garlic，and sesame oil as adjustable accessories.On the basis of single factor experiments for the fermentation time，fermentation temperature，and addition of salt and capsicum，sensory evaluation was performed during orthogonal experimentation.The results showed that the optimal fermentation conditions were as follows：fermentation time of 3 days，fermentation temperature of 28°C，capsicum content of 30%，salt content of 6%，and a sensory score of 89.97.The flavors of capsicum were rich and unique，soft and hard to moderate，crisp had degree，good color matching，and no peculiar smell.