Best Pimiento Paste 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.

PIMIENTO PASTE

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.

MASSA DE PIMENTAO (RED PAPRIKA PASTE)

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.

PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)

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.