Portuguese Sweet Red Pepper Paste (massa De Pimentão)
Total Time: 96 hrs
Preparation Time: 96 hrs
Ingredients
- 4 large red peppers or 4 large red bell peppers, cored, seeded and quartered
- 5 lbs coarse salt (not pickling salt, it is too fine)
- 1/2 cup good-quality imported olive oil
- 16 ounces jelly jars, sterilized (2 8-oz. or 4 4-oz. with tight fitting lids)
Recipe
- 1 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.).
- 2 pour a 1-inch layer of salt into the colander to form the base. some salt will seep out.).
- 3 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.
- 4 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.
- 5 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.
- 6 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.
- 7 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.
- 8 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.
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