PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)
Entered for safe-keeping, when I want the authentic version of this important and frequently used ingredient in Portuguese dishes: I admit that I am more likely to buy this than make this. This came from Ana Patuleia Ortins' "Portuguese Homestyle Cooking". This takes about 4-5 days, and the 2 cups will keep several months in the refrigerator when stored as directed, as the salt acts as a preservative. DO NOT ADD GARLIC to this preserved paste, but instead use fresh garlic recipes that call for pepper paste. Sterilized baby-food jars may also be used.
Provided by KateL
Categories Sauces
Time P4D
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- Set a colander inside a large noncorrosive pan or dish with sides. (You may also use a wooden produce crate with narrow spaces between the slats found at a local produce market as a colander; you would be half-way to Portugal in your mind, at least.).
- Pour a 1-inch layer of salt into the colander to form the base. Some salt will seep out.).
- Place a layer of peppers, skin side up, on the salt, pressing the peppers into the salt. UNCURL EVEN THE SMALLEST PART OF THE PEPPER, otherwise mold will form.
- Cover with a 1/2-inch layer of salt and the remaining peppers, ending with another 1/2-inch layer of salt. Place a heavy dish or bowl on top to weight it down.
- Let stand for up to 5 days to allow the moisture to drain from the peppers. After the fourth day, the peppers should be thinner, about 1/4-inch or less. The salt will be damp and the amount of liquid draining will be barely a trickle.
- Shake off the excess salt and process the peppers briefly with either a hand-cranked grinder, food processor, or blender. The texture will not be smooth -- more like coarsely ground tomatoes.
- Fill the sterilized jars, leaving about an inch at the top. Pour olive oil over the top to a depth of 1/2 inch. Close the jar tightly and refrigerate.
- To use massa de pimentão, simply push aside the congealed olive oil with a spoon, remove what you need, replacing the oil and adding more, if necessary. Use sparingly.
Nutrition Facts : Calories 72.4, Fat 6.9, SaturatedFat 0.9, Sodium 55115.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.7, Protein 0.4
PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)
Entered for safe-keeping, when I want to cook authentic Portuguese recipes. It differs from Recipe #460610 in that water is not drained off and the seeds are retained to ensure the fire of the chili peppers. Malagueta peppers are longer (riper) than piri piri peppers; they are also known as hot red finger peppers. These peppers keep for at least 6 months, if refrigerated. Per Ana Patuleia Ortins in "Portuguese Homestyle Cooking", some versions of this recipe add a touch of lemon juice or vinegar and garlic, but this simple paste adds heat to a dish while allowing you to add lemon or garlic to your taste, depending on the dish. Use either 2 8-ounce jars or 4 4-ounce jars, sterilized for canning/preserving. When adding to a recipe, remember that this is high in salt, so taste the dish before adding any additional salt.
Provided by KateL
Categories Sauces
Time P8D
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly.
- Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day.
- On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate.
Nutrition Facts : Calories 51.1, Fat 4.6, SaturatedFat 0.6, Sodium 3539.3, Carbohydrate 2.5, Fiber 0.4, Sugar 1.5, Protein 0.5
TURKISH RED PEPPER PASTE
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
Provided by Jan-Luvs2Cook
Categories European
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut the capsicums into large chunks, discarding the seed core.
- Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
MASSA DE PIMENTAO (RED PAPRIKA PASTE)
This is a popular condiment in Portugal to accompany meat, poultry, fish, specifically grilled. It keeps for about 2 weeks in an airtight jar in the fridge. Preparation time does not include 24 hours marinating time. Cooking time is a guess - depends on your oven grill. You can also grill the garlic, too.
Provided by Mia in Germany
Categories Portuguese
Time 40m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash and quarter bell peppers.
- Combine with salt and let stand for 24 hours at room temperature.
- Preheat oven grill, thoroughly wash salted peppers, pat dry.
- Place on baking tray, skin up, under the grill and bake until skin gets black.
- Let cool a bit, then remove skin.
- Puree with garlic and olive oil in a blender or food processor.
- Store in airtight jar in the fridge for up to two weeks.
SWEET PEPPER PASTE (MASSA DE PIMENTãO)
This recipe has been posted for play in CQ3 - Azores. Found at website: http://catavino.net/portuguese-recipe-bifanas/ Massa de pimentão (pronounced " mah-ssah de pea-meant-ow") is a sweet yet salty pepper paste made from salt cured red bell peppers. It's found throughout Portuguese cooking and is used as a base for...
Provided by Baby Kato
Categories Other Sauces
Time 2h
Number Of Ingredients 4
Steps:
- 1. Wash peppers and remove the stems, seeds and white ribbing. Cut the peppers into about 1 inch (2.5 cm) thick strips. Place a layer of pepper strips into the bottom of a bowl and generously sprinkle with salt. Repeat with the rest of the pepper strips, salting in between each layer. Cover tightly with a towel and leave out at room temperature for at least 12 hours.
- 2. Some recipes suggest curing the peppers up to 6 days, but when you don't have enough time, 12-24 hours is sufficient for good flavor.
- 3. Pre-heat the oven to 325ºF (162ºC).
- 4. Drain the peppers of excess liquid. Put the peppers into an oven safe dish or on a baking tray to slow roast for 1 ½ to 2 hours in the oven. Remove the peppers and cool to room temperature.
- 5. Using your fingers, remove the outside skin from the peppers. Place the peeled pepper strips and peeled garlic cloves into a food processor or blender. If a food processor is unavailable, use a pestle and mortar or other tool to grind the peppers into a paste.
- 6. Blend the peppers for 30 seconds to make a thick paste, add in half the olive oil and blend again for another 30 seconds. Add the rest of the oil to the pepper paste and blend for another minute or until smooth.
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