PRO Tips For 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.
➡️ 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 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.
➡️ Enjoy making Portuguese red pepper paste recipes from scratch!