Red line chili and pickled chili juice were mixed in a 11 (w/w) ratio, and inoculated with Lactobacillus plantarum, Lactobacillus acidophilus and Leu-conostoc mesenteroides to get fermentation. The lactobacillus inoculation quantity, fermentation temperature and fermentation time were selected as the experimental factors, and the lactic acid content was used as the response value. The single factor and response surface test were designed to optimize the fermentation process. The best conditions for optimization were as follows: inoculation 6%, fermenting at 35 ℃ for 6 days. The validation test results showed that the fermented pepper products’ lactic acid content was 0.74% and the products had a good flavor.