Pimenta Moida Portuguese Red Pepper Sauce Recipes

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)

Steps:

• Wash and stem the peppers. Remove seeds if you don't want the "heat".
• Place peppers and salt in a food processor and blend.
• Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
• When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

HOMEMADE PIMENTA MOIDA RECIPE ( PORTUGUESE PIMENTO PASTE)

Steps:

• Rinse each pepper and cut into halves.
• Remove stem and seeds, pat dry the peppers and set aside.
• Add the peppers and salt into a food processor and blend until paste like consistency.
• If you don't have a food processor, you can use any type of grinder. Grind the pepper then add the salt and mix until well combine.
• Transfer the pimento paste ( pimenta moida) into a bowl, you will notice it start to boil.
• Cover the bowl and let the peppers ferment at room temperature for 3-4 days.
• The pimenta moida will be ready once the fermentation stops and it no longer looks like the peppers are boiling.
• Add in the vinegar and stir until well combined.
• Transfer the pepper paste into cleaned glass jars with air tight lids.
• You can bypass the fermentation process by boiling the crushed peppers in a medium size pot for about 5 minutes. Then add the salt and vinegar and mix together. Transfer to air tight glass jars.
• Keep stored at room temperature until ready to use. Once jar is opened the pimento paste needs to be refrigerated.