Best Portuguese Hot Pepper Paste Massa De Malagueta Recipes
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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