Fermentation technology on chopped chili was optimized by using salt-tolerant Lactobacillus (L1 and L2) mixed with salt-tolerant yeast Zygosaccharomyces rouxii (Saito) Lodd Yx.509 (Yx. 509) through single factor and orthogonal test. Result showed that the best fermentation condition for chopped chili with optimal sour taste and good flavor was under inoculum size of 6%, 11%12% salt concentration, 28 ℃ constant temperature, 9 d’s fermentation time; Chopped chili could keep a good brittleness by adding 0.2% CaCl2, and achieve commercial sterilization effect in 80 ℃ water bath for 15 min.