Pimiento Paste Recipes

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HOMEMADE PIMENTA MOIDA RECIPE ( PORTUGUESE PIMENTO PASTE)



Homemade Pimenta Moida Recipe ( Portuguese Pimento Paste) image

Start marinating with our spicy homemade pimenta moida recipe ( Portuguese pimento paste) today and add a little Portugal to your cuisine. Pimenta moida is a popular red pepper sauce that is thick and full of flavor. Although this rich pasty pepper sauce is a staple in Portuguese cooking, it is most popular in the Azores.

Provided by Gimme Yummy

Categories     Sauces and Condiments     Side Dish

Time 30m

Number Of Ingredients 3

2 lbs red hot banana peppers or medium size chili peppers.
4 tablespoon sea salt
2 tablespoon of vinegar (preservative optional)

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.

Nutrition Facts : Calories 5 kcal, ServingSize 1 serving

PIMIENTO PASTE



Pimiento Paste image

Make and share this Pimiento Paste recipe from Food.com.

Provided by English_Rose

Categories     Spreads

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 red bell peppers
1 tablespoon olive oil
1 ounce white bread, crusts removed
2 garlic cloves, crushed
1 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
salt and pepper
crusty bread, toasted, to serve

Steps:

  • Preheat the oven to 400°F
  • Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.
  • Place the peppers in a large plastic food bag, seal and allow to cool.
  • Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.
  • Remove the peppers from the bag, reserving any of the juices.
  • Peel the peppers, halve and remove the seeds.
  • Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.
  • With the motor running, slowly drizzle in the extra-virgin olive oil.
  • Season with salt and freshly ground black pepper.
  • Toast or griddle some slices of crusty bread and spread the paste over it.

Nutrition Facts : Calories 306.6, Fat 30.9, SaturatedFat 4.3, Sodium 50.8, Carbohydrate 8, Fiber 1.5, Sugar 2.9, Protein 1.3

PIMENTO SAUCE



Pimento Sauce image

Provided by Food Network

Time 1h15m

Number Of Ingredients 10

2 tablespoons olive oil
5 shallots, finely sliced
1/2 cup mushrooms, sliced
1 teaspoon pureed garlic
1 teaspoon tomato paste
3/4 cup dry white wine
5 cups brown lamb stock, or canned beef broth
3 tablespoons pimento or roasted red pepper pureed in blender (with stock if necessary)
1 tablespoon unsalted butter, cold
Salt and freshly ground black pepper

Steps:

  • Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.

SALSA DE PIMENTOS (PIMENTO SAUCE)



Salsa de Pimentos (Pimento Sauce) image

Provided by Food Network

Yield about 2 cups

Number Of Ingredients 11

2 red bell peppers, roasted, peeled, and cut in chunks
4 hardcooked egg yolks
1 cup half and half
1 teaspoon paprika
2 tablespoons olive oil
1 tablespoon anchovy paste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons lemon juice
Dash of Tabasco
20 stuffed olives, thinly sliced

Steps:

  • 2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced
  • In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.

PIMENTO MOIDA



Pimento Moida image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3 cups

Number Of Ingredients 5

1 3/4 pounds red medium-hot chiles, such as Fresno
3 1/2 tablespoons fine sea salt
1/2 cup plus 2 tablespoons distilled white vinegar
1/2 cup water
Olive oil, for storing (optional)

Steps:

  • Remove and discard the stems from the chiles, and deseed half. Coarsely chop the chiles. Place in a blender along with the salt, and process until it becomes a semi-smooth mixture -- still with some texture. Transfer to a saucepan and bring to a simmer over medium heat. Cook until the peppers soften a bit, 4 to 5 minutes.
  • Remove the pan from the heat and stir in the vinegar and water. Cool to room temperature, then transfer to clean jars with tight-fitting lids. Top with a bit of olive oil, if desired, then refrigerate the pepper sauce until ready to use; it will keep up to several months.

EASY PIMIENTO CHEESE



Easy Pimiento Cheese image

Every good Southerner has their own easy pimiento cheese recipe. It's wonderful on crackers, in a sandwich with a fresh summer tomato, inside a grilled cheese sandwich or plain with some crackers. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Time 15m

Yield 16 servings.

Number Of Ingredients 7

1-1/3 cups mayonnaise
2 jars (4 ounces each) pimiento strips, chopped
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 block (8 ounces) sharp cheddar cheese, shredded
1 block (8 ounces) extra-sharp cheddar cheese, shredded

Steps:

  • In a large bowl, combine first 5 ingredients. Add cheeses and stir to combine. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 238 calories, Fat 23g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 286mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

BIFANA (PORTUGUESE PORK CUTLETS)



Bifana (Portuguese pork cutlets) image

Posted on behalf of a request. Here in Toronto (which has a large Portuguese community), every Portuguese food store likely sells bifana; except for the bakeries, I've seen it frequently. It's very tasty -- I've never made it, but I've bought it on occasion and eaten it at my Portuguese girlfriend's home many times as well. Bifana is regarded more as a snack than a meal. This recipe is from "Uma Casa Portuguesa" (Portuguese Home Cooking) by Carla Azevedo.

Provided by Lennie

Categories     Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless pork cutlets, cut very thin
1 1/4 cups dry white wine, divided
1/4 cup white wine vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
3/4 teaspoon pimiento, paste divided (available in Portuguese food stores)
1/2 teaspoon spanish paprika, divided
1/4 teaspoon whole black peppercorn, crushed
1/4 teaspoon whole cloves
1/4 teaspoon piri-piri, sauce (or Tabasco sauce, if necessary)
2 tablespoons lard

Steps:

  • Rinse the pork cutlets and then pat dry with paper towels.
  • Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
  • In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
  • Pour this over pork, make sure all meat is coated, and seal the bag.
  • Refrigerate for several hours or overnight, turning bag over in bowl frequently.
  • Bring meat to room temperature before cooking.
  • To cook, remove pork from marinade and lightly pat pork dry with paper towels.
  • Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
  • When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
  • Bring this to a boil, stirring the pan to get up any brown bits.
  • Return all the pork to the skillet, reduce heat to low, and cook for about another minute.

GRILLED PIMIENTO CHEESE SANDWICHES



Grilled Pimiento Cheese Sandwiches image

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet-hot pepper jelly is added. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

4 slices sourdough bread
1/4 cup butter, softened
1/2 cup pimiento cheese spread
2 tablespoons pepper jelly
6 cooked thick-sliced bacon strips

Steps:

  • Spread both sides of bread slices with butter. In a large skillet, toast bread on 1 side, over medium heat until golden brown, 3-4 minutes. Remove from heat; place toasted-side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Nutrition Facts : Calories 869 calories, Fat 52g fat (28g saturated fat), Cholesterol 105mg cholesterol, Sodium 1856mg sodium, Carbohydrate 70g carbohydrate (19g sugars, Fiber 2g fiber), Protein 27g protein.

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