Portuguese Hot Pepper Paste Massa De Malagueta Recipes

PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)

Portuguese Hot Pepper Paste (Massa De Malagueta) image

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

Ingredients

1 lb hot red pepper (wear gloves!) or 1 lb hot red chili pepper, rinsed and patted dry (wear gloves!)
1/2 cup coarse salt
1/3 cup olive oil
1 -2 tablespoon vinegar (optional)
16 ounces jelly jars, sterilized

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

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Molho de Piri-Piri Portuguese Hot Red Pepper Sauce image

Provided by Food Network

Categories main-dish

Yield about 1 1/2 cups

Number Of Ingredients 4

Ingredients

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

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 SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)

Portuguese Sweet Red Pepper Paste (Massa De Pimentão) image

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

Ingredients

4 large red peppers or 4 large red bell peppers, cored, seeded and quartered
5 lbs coarse salt (not pickling salt, it is too fine)
1/2 cup good-quality imported olive oil
16 ounces jelly jars, sterilized (2 8-oz. or 4 4-oz. with tight fitting lids)

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

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