Best Portuguese Sweet Red Pepper Paste Massa De Pimentão Recipes

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SWEET PEPPER PASTE (MASSA DE PIMENTãO)



Sweet Pepper Paste (Massa de Pimentão) image

This recipe has been posted for play in CQ3 - Azores. Found at website: http://catavino.net/portuguese-recipe-bifanas/ Massa de pimentão (pronounced " mah-ssah de pea-meant-ow") is a sweet yet salty pepper paste made from salt cured red bell peppers. It's found throughout Portuguese cooking and is used as a base for...

Provided by Baby Kato

Categories     Other Sauces

Time 2h

Number Of Ingredients 4

6 large red bell peppers
2-3 tablespoons coarse salt
3 cloves of garlic
¼ cup (295 ml) olive oil

Steps:

  • 1. Wash peppers and remove the stems, seeds and white ribbing. Cut the peppers into about 1 inch (2.5 cm) thick strips. Place a layer of pepper strips into the bottom of a bowl and generously sprinkle with salt. Repeat with the rest of the pepper strips, salting in between each layer. Cover tightly with a towel and leave out at room temperature for at least 12 hours.
  • 2. Some recipes suggest curing the peppers up to 6 days, but when you don't have enough time, 12-24 hours is sufficient for good flavor.
  • 3. Pre-heat the oven to 325ºF (162ºC).
  • 4. Drain the peppers of excess liquid. Put the peppers into an oven safe dish or on a baking tray to slow roast for 1 ½ to 2 hours in the oven. Remove the peppers and cool to room temperature.
  • 5. Using your fingers, remove the outside skin from the peppers. Place the peeled pepper strips and peeled garlic cloves into a food processor or blender. If a food processor is unavailable, use a pestle and mortar or other tool to grind the peppers into a paste.
  • 6. Blend the peppers for 30 seconds to make a thick paste, add in half the olive oil and blend again for another 30 seconds. Add the rest of the oil to the pepper paste and blend for another minute or until smooth.

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 SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)



Portuguese Sweet Red Pepper Paste (Massa De Pimentão) image

Entered for safe-keeping, when I want the authentic version of this important and frequently used ingredient in Portuguese dishes: I admit that I am more likely to buy this than make this. This came from Ana Patuleia Ortins' "Portuguese Homestyle Cooking". This takes about 4-5 days, and the 2 cups will keep several months in the refrigerator when stored as directed, as the salt acts as a preservative. DO NOT ADD GARLIC to this preserved paste, but instead use fresh garlic recipes that call for pepper paste. Sterilized baby-food jars may also be used.

Provided by KateL

Categories     Sauces

Time P4D

Yield 2 cups, 16 serving(s)

Number Of Ingredients 4

4 large red peppers or 4 large red bell peppers, cored, seeded and quartered
5 lbs coarse salt (not pickling salt, it is too fine)
1/2 cup good-quality imported olive oil
16 ounces jelly jars, sterilized (2 8-oz. or 4 4-oz. with tight fitting lids)

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.

Nutrition Facts : Calories 72.4, Fat 6.9, SaturatedFat 0.9, Sodium 55115.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.7, Protein 0.4

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