Massa De Pimentao Red Paprika Paste Recipes
MASSA DE PIMENTAO (RED PAPRIKA PASTE)
This is a popular condiment in Portugal to accompany meat, poultry, fish, specifically grilled. It keeps for about 2 weeks in an airtight jar in the fridge. Preparation time does not include 24 hours marinating time. Cooking time is a guess - depends on your oven grill. You can also grill the garlic, too.
Provided by Mia in Germany
Categories Portuguese
Time 40m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash and quarter bell peppers.
- Combine with salt and let stand for 24 hours at room temperature.
- Preheat oven grill, thoroughly wash salted peppers, pat dry.
- Place on baking tray, skin up, under the grill and bake until skin gets black.
- Let cool a bit, then remove skin.
- Puree with garlic and olive oil in a blender or food processor.
- Store in airtight jar in the fridge for up to two weeks.
PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)
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
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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