Portuguese Style Red Pepper Paste Food

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

PORTUGUESE CHOURICO AND PEPPERS

Steps:

• In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

PORTUGUESE-STYLE RED PEPPER PASTE

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.

PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)

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.

PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)

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.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Steps:

• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)

Steps:

• Prepare Portuguese-Style Paste (see recipe I posted).
• Place pork chops in a shallow glass dish and rub pepper paste over both sides.
• Pour wine over the chops.
• Cover and refrigerate for at least six hours or overnight, turning once or twice.
• Drain marinade into a small saucepan.
• Add oil and bring to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• Stir in pepper and salt.
• Measure out 1/4 cup sauce for basting.
• Keep remainder warm.
• Meanwhile, heat grill to medium-high.
• Lightly oil grill rack.
• Place the chops on the grill.
• Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• Serve immediately, passing remaining pepper sauce separately.
• Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
• Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• Serves 6.

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)

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.