Pimento 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.

OVEN ROASTED PIMENTO CHICKEN

Steps:

• Preheat oven to 400 degrees,
• Generously salt and pepper chicken breasts.
• Lay chicken on wire rack over a baking sheet.
• In a small blender or food processor, add pimentos (with juice from the jar), garlic, oregano, lemon juice, and olive oil.
• Blend until a paste forms.
• Smother both sides of chicken in pimento paste.
• Bake 25 minutes, until chicken reaches internal temperature of 165 degrees (time might fluctuate depending on your oven and the size of your chicken breasts.)
• Remove from oven and let rest 5 minutes.
• Drizzle with fresh lime juice and serve!

SALSA DE PIMENTOS (PIMENTO SAUCE)

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.

TILAPIA WITH PIMIENTO SAUCE

Steps:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions and cook until tender, about 2-3 minutes.
• Add the garlic and cook until fragrant, about a minute more.
• Add tomatoes, mushrooms, olives, oregano, and pepper. Bring sauce to boiling.
• Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
• Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
• With a wide spatula, lift fish from skillet to a serving dish. Spoon the sauce over fish, and serve.

PIMENTO SAUCE

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.