Pimento Moida Food

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HOMEMADE PIMENTA MOIDA RECIPE ( PORTUGUESE PIMENTO PASTE)



Homemade Pimenta Moida Recipe ( Portuguese Pimento Paste) image

Start marinating with our spicy homemade pimenta moida recipe ( Portuguese pimento paste) today and add a little Portugal to your cuisine. Pimenta moida is a popular red pepper sauce that is thick and full of flavor. Although this rich pasty pepper sauce is a staple in Portuguese cooking, it is most popular in the Azores.

Provided by Gimme Yummy

Categories     Sauces and Condiments     Side Dish

Time 30m

Number Of Ingredients 3

2 lbs red hot banana peppers or medium size chili peppers.
4 tablespoon sea salt
2 tablespoon of vinegar (preservative optional)

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.

Nutrition Facts : Calories 5 kcal, ServingSize 1 serving

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)



Pimenta Moida (Portuguese Red Pepper Sauce) image

A spicy condiment used in Portuguese cooking. Use to spice up soups, rubbed onto a chicken before roasting, or add to liquid when cooking vegies.

Provided by Outta Here

Categories     Low Protein

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 lb red chili pepper (hot or mild, or a mix)
1/8 cup coarse sea salt
1 tablespoon red wine vinegar
extra virgin olive oil

Steps:

  • Wash and stem the peppers. Remove seeds if you don't want the "heat".
  • Place peppers and salt in a food processor and blend.
  • Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
  • When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

Nutrition Facts : Calories 184.4, Fat 2, SaturatedFat 0.2, Sodium 14188.7, Carbohydrate 40, Fiber 6.8, Sugar 24.1, Protein 8.5

PIMENTO MOIDA



Pimento Moida image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3 cups

Number Of Ingredients 5

1 3/4 pounds red medium-hot chiles, such as Fresno
3 1/2 tablespoons fine sea salt
1/2 cup plus 2 tablespoons distilled white vinegar
1/2 cup water
Olive oil, for storing (optional)

Steps:

  • Remove and discard the stems from the chiles, and deseed half. Coarsely chop the chiles. Place in a blender along with the salt, and process until it becomes a semi-smooth mixture -- still with some texture. Transfer to a saucepan and bring to a simmer over medium heat. Cook until the peppers soften a bit, 4 to 5 minutes.
  • Remove the pan from the heat and stir in the vinegar and water. Cool to room temperature, then transfer to clean jars with tight-fitting lids. Top with a bit of olive oil, if desired, then refrigerate the pepper sauce until ready to use; it will keep up to several months.

PIMIENTO PASTE



Pimiento Paste image

Make and share this Pimiento Paste recipe from Food.com.

Provided by English_Rose

Categories     Spreads

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 red bell peppers
1 tablespoon olive oil
1 ounce white bread, crusts removed
2 garlic cloves, crushed
1 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
salt and pepper
crusty bread, toasted, to serve

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.

Nutrition Facts : Calories 306.6, Fat 30.9, SaturatedFat 4.3, Sodium 50.8, Carbohydrate 8, Fiber 1.5, Sugar 2.9, Protein 1.3

ROASTED PORTUGUESE PORK LOIN WITH HOMEMADE PIMENTA MOIDA



Roasted Portuguese Pork Loin With Homemade Pimenta Moida image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

1 (3 1/2- to 4-pound) boneless pork loin, preferably with fat cap still attached
Kosher salt and freshly ground black pepper
3 tablespoons minced garlic
1 cup Pimento Moida
1/2 cup chopped fresh cilantro
1/2 cup plus 2 tablespoons extra-virgin olive oil, preferably Portuguese or Spanish
1 1/2 to 2 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces

Steps:

  • Using a sharp knife, score the fat on the top of the roast in a crosshatch pattern, cutting just into the meat layer so the marinade can penetrate it. Place the roast in a baking pan and season on all sides with 2 teaspoons salt and 1 teaspoon pepper. Pat the garlic all over the roast, then coat on all sides with the pimenta moida, rubbing the seasonings into the slits on the top of the roast. Sprinkle the cilantro all over the roast, then drizzle with 1/2 cup of the oil, and rub all the seasonings to evenly distribute. Cover with plastic wrap, and refrigerate overnight.
  • Allow the roast to come to room temperature, 1 1/2 to 2 hours. Preheat the oven to 425 degrees F. Transfer the roast to a baking pan large enough to hold it and the potatoes in one layer. Drizzle some of the marinade juices over the top of the roast. Place the potatoes in the first pan and toss with the remaining marinade. Add the potatoes and marinade to the roast, arranging the potatoes around it; sprinkle the potatoes with the remaining 1/4 teaspoon salt and pinch of pepper, and drizzle with the remaining 2 tablespoons oil. Roast the pork until lightly golden and the slits on top of the roast have opened up, 25 to 30 minutes.
  • Reduce the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the center of the roast registers 140 degrees F, 35 to 40 minutes longer. Remove from the oven and set aside to rest at least 15 minutes before serving. (If the potatoes are not yet golden around the edges and cooked through, transfer the roast to a plate, then return the potatoes to the oven and roast for 10 to 15 minutes longer while the meat rests.) Carve the roast into thin slices and serve with the potatoes, drizzling any pan drippings over the pork.

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