Sweet Pepper Paste Massa De Pimentão Recipes

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

MASSA DE PIMENTAO (RED PAPRIKA PASTE)

Massa De Pimentao (Red Paprika Paste) image

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

Ingredients

3 red bell peppers
1 tablespoon salt
2 garlic cloves
4 tablespoons olive oil

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.

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