Portuguese Hot Pepper Paste Massa De Malagueta Food

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

Ingredients

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

PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)

Portuguese Hot Pepper Paste (Massa De Malagueta) image

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

Ingredients

1 lb hot red pepper (wear gloves!) or 1 lb hot red chili pepper, rinsed and patted dry (wear gloves!)
1/2 cup coarse salt
1/3 cup olive oil
1 -2 tablespoon vinegar (optional)
16 ounces jelly jars, sterilized

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)

Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) image

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

Ingredients

1 teaspoon cumin seeds or 1/4 teaspoon cumin powder
6 garlic cloves, finely chopped
1/2 teaspoon coarse salt (to taste)
3/4 teaspoon paprika or 3/4 teaspoon smoked paprika
1 -2 dash ground nutmeg (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon hot pepper paste, such as Recipe # 460621 # 460621 or 1 teaspoon hot chili sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil, leftover from frying fish if not too dark or 1 tablespoon fresh olive oil
1/4 cup water
3/4 wine vinegar

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

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Portuguese Hot Pepper Paste Massa De Malagueta Food

PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)

PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)

PORTUGUESE VINEGAR SAUCE W/ HOT PEPPER PASTE FOR FISH (MOLHANGA)

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