Best Portuguese Hot Pepper Paste Massa De Malagueta Recipes
PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)
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
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
PORTUGUESE VINEGAR SAUCE W/ HOT PEPPER PASTE FOR FISH (MOLHANGA)
Entered for safe-keeping, this is a very tangy sauce for fish, packing heat, provided by Ana Patuleia Ortins in "Portuguese Homestyle Cooking". It uses Recipe #460621 #460621 as an ingredient. The use of whole cumin seed is traditional when making molhanga, but if unavailable, use cumin powder. Note that those who are allergic to ragweed may be severely allergic to safflower as well. Edited 7/06/12 to add smoked paprika as an option.
Provided by KateL
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley.
- Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil.
- To use, pour over the cooked fish or serve on the side.
Nutrition Facts : Calories 40.9, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 0.5
PORTUGUESE-STYLE RED PEPPER PASTE
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
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
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