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Homemade Portuguese Pepper Paste Recipe with a Twist: Massa de Pimentão or Pasta de Pimento
My homemade red pepper paste recipe with a twist (pimento paste) is possibly the most delicious red pepper paste recipe you’ve ever made at home. View the recipe below!
➡️ Are you searching for easy red pepper paste recipes? You’re in luck because on this website you’ll discover how to make red pepper paste for food seasoning from scratch. Venture into the vibrant world of Portuguese cuisine, where bold flavors and age-old traditions converge to create dishes that are as rich in history as they are in taste. At the heart of this culinary journey lies a gem known as Portuguese red pepper paste called Massa de Pimentão or Pasta de Pimento, a delightful blend of red peppers and salt that adds a burst of color and flavor to countless Portuguese dishes.
➡️ In this blog, I invite you to discover the art of crafting your very own homemade Portuguese red pepper paste. With just two simple ingredients—luscious red peppers and pure salt—you’ll create a condiment that’s both versatile and essential in Portuguese cooking. Whether you’re a seasoned chef looking to elevate your culinary repertoire or an adventurous home cook eager to explore the flavors of Portugal, this recipe will empower you to infuse your dishes with authentic Portuguese flair.
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Homemade Raw Portuguese Pepper Paste from Scratch
➡️ As you embark on this culinary adventure, you’ll learn the secrets of selecting the finest red peppers, the techniques to prepare them, and the art of preserving their vibrant color and bold flavor through salting. This Portuguese red pepper paste recipe with a twist will become your culinary passport to Portugal, allowing you to bring the sun-soaked flavors of the Iberian Peninsula to your own kitchen.
➡️ So, gather your ingredients, embrace the spirit of Portugal, and prepare to create a versatile and delectable condiment that will add a touch of Portugal to your favorite dishes. By the end of this journey, you’ll not only have a jar of homemade Portuguese red pepper paste but also a deeper appreciation for the culinary heritage of this captivating country.
Portuguese Red Pepper Paste Recipe with a Twist (Pimento Paste)
- 70/2 oz/kg kapia peppers or red bell peppers
- 17/500 oz/g coarse marine salt or kosher salt (fine iodized salt is NOT recommended)
- cut the peppers lengthwise.
- remove the stubs and seeds.
- cut the pepper halves into strips lengthwise.
- grind the pepper strips very finely by hand, robot, or machine.
- add the salt to ground red pepper paste, then combine ingredients well until salt is dissolved completely.
- place the red pepper paste into a pretty cold place (around 20-25 C/70-75 F) overnight.
- mix the paste thoroughly the next day, then put it into clean and dry jars.
- put lids on the jars and tight them well to seal the paste.
- you can keep the sealed jars in a cold place (not more than 25 C/75 F) for up to 2-3 years.
Preparation Tips for the Best Results:1. Select Ripe Red Peppers: Choose ripe, red bell peppers for the best flavor and color. These peppers are sweet and vibrant, which contributes to the paste’s delightful taste and appearance. 2. Remove Seeds and Pith: After washing the peppers, remove the seeds and pith (the white membrane) to reduce bitterness and create a smoother paste. Cut the peppers into manageable pieces for processing. 3. Use High-Quality Salt: Opt for high-quality pure salt, such as sea salt or kosher salt. Avoid iodized salt, as it can introduce unwanted flavors to the paste. The right salt enhances flavor and acts as a natural preservative. 4. Monitor the Salt Content: Be cautious when adding salt. Start with a moderate amount, as you can adjust the saltiness later in the process. It’s easier to add more salt than to correct overly salty paste. 5. Blend to a Smooth Consistency: When blending the red pepper and salt mixture, aim for a smooth and uniform consistency. A food processor or blender can help achieve the desired texture. You want the paste to be easy to spread and incorporate into dishes.
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Final Notes about the Portuguese Red Pepper Paste Recipe
➡️ There are many food recipes that include among ingredients different types of pepper paste. Most pepper paste types are used for food seasoning. Some are sweet, while others have a spicy taste. Preparing sweet pepper paste is very easy. It seems that this recipe was made for the first time in the Algarve region of Portugal and this is the reason why is called Portuguese red pepper paste.
➡️ Because this red pepper paste recipe with a twist is very simple, there aren’t many cooking tips to unveil for my easy sweet pepper paste. The most important things to obtain great results when you make this recipe are the followings:
- grind very fine the red peppers.
- combine well salt with pepper to dissolve the salt completely, and use coarse marine salt if possible (the salt type is not mandatory, but recommended).
- wait to rest the pepper paste for about 24 hours before storing it in jars in a pretty cold place – this prevents fermentation.
- stir again the paste before putting it in jars.
- use clean and dry jars.
- seal well the jars.
- store the jars in a dark and cold place (temperature should not exceed 25 C/75 F, a pantry or storeroom is a perfect place.)
➡️ This salty red pepper paste recipe is used for food seasoning during winter. There are many food recipes that fit with this paste and I use it mostly instead of salt when I cook soup and marinate roast of any kind – chicken, pork, lamb, or beef. Just put 1-2 tablespoons in the soup or rub the raw meat with the Portuguese red pepper paste and you’ll see a huge difference! Not just that the food is salted more uniformly, but it also has a very pleasant and discrete sweet red pepper flavor!
➡️ This is a very simple version of the red pepper paste recipe. There are many other recipes that require simmering or frying the peppers after salting, then mashing them into a paste. Some recipes include also other seasonings such as garlic and ingredients like olive oil.
FAQs about the Portuguese Red Pepper Paste Recipe
What is Portuguese red pepper paste, and how is it used in cooking?
Portuguese red pepper paste is a condiment made from ground raw red peppers and salt. It’s used to add a burst of flavor and color to a wide range of Portuguese dishes, including stews, soups, grilled meats, and seafood. It can also be used as a marinade or spread.
What type of red peppers should I use to make this paste?
Use ripe kapia pepper or red bell peppers for the best results. They are sweet and vibrant, lending a rich color and mild flavor to the paste. Roasted red peppers can also be used for a smokier taste.
How should I store homemade Portuguese red pepper paste?
Store the paste in jars in the pantry or an airtight container in the refrigerator. It can stay fresh for several weeks to a few months, depending on how well it’s sealed and the salt content, which acts as a preservative.
Can I customize the level of saltiness in the paste?
Yes, the salt content can be adjusted to your preference. Start with a moderate amount of salt, and you can add more later if needed. Remember that some salt is necessary for preservation.
Are there variations of Portuguese red pepper paste with additional ingredients?
While the basic red pepper paste recipe involves only red peppers and salt, some variations include garlic or vinegar for added complexity of flavor. These additions are optional and can be adjusted according to your taste.
Related Portuguese Recipes and Culinary Articles
➡️ Enjoy making Portuguese red pepper paste recipes from scratch! For additional info, read more on massa de pimentão.
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