Portuguese Hot Pepper Paste (Massa De Malagueta)
"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."
- Ready In:
- 192hrs
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 16
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
directions
- 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.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!
