Portuguesestyleredpepperpaste Recipes

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PORTUGUESE-STYLE RED PEPPER PASTE



Portuguese-Style Red Pepper Paste image

Make and share this Portuguese-Style Red Pepper Paste recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

4 large red bell peppers, roasted and cut into chunks
1 fresh jalapenos or 1 serrano pepper, roasted and cut into chunks
1/2 teaspoon salt, to taste
2 cloves garlic, crushed and peeled
3 tablespoons extra virgin olive oil, divided

Steps:

  • Put roasted peppers, salt, garlic and 1 TBS oil in a blender, blend until smooth.
  • Slowly add remaining 2 TBs oil, blending until the paste is the consistency of whipped cream.
  • Makes about 2 1/2 cups.
  • Note: The paste will keep in the refridgerator for up to 4 days.
  • If it separates a little, drain off liquid.

Nutrition Facts : Calories 229.8, Fat 17, SaturatedFat 2.3, Sodium 476.5, Carbohydrate 17, Fiber 5.7, Sugar 11.3, Protein 2.8

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

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

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