Pimenta Moida Portuguese Red Pepper Sauce Recipes

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.

PORTUGUESE HOT RED PEPPER SAUCE RECIPE

Steps:

• Place the chopped peppers and salt in a blender and blend until it is smooth and of even consistency. Place the mixture in a saucepan and let it cook on medium heat for 3 to 4 minutes. Stir in the vinegar and olive oil well and then pour into the jar for storage. Place it the refrigerator and use it as you need. Recipe & Photo Credit: easyportugueserecipes.com *

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.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Steps:

• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

PORTUGUESE SAUCE

Steps:

• Saute onion and garlic in olive oil over med. heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce thickens, about 25 minutes. Season with salt and pepper, to taste and serve warm.