Pimenta Moida (Pimenta da Terra, Pepper mash, Azores fermented pepper mash)
ฝัง
- เผยแพร่เมื่อ 17 ต.ค. 2024
- GET THE RECIPE:
Note: one downside of putting a little olive oil on top of the Pimenta Moida is that the olive oil will congeal in the refrigerator. After making this a few times I have found that it just seems simpler not to use olive oil to top off the jars. If you do use olive oil to top off your jars, I recommend as you open up each new jar, skim off the hardened olive oil and use it in another recipe.
2-3/4 pounds red mild peppers: Shepard Peppers,
Red Bell Peppers, Italian Sweet Peppers
1/4 pound hot red peppers: Malagueta peppers,
Fresno peppers, Serrano Peppers
6 TBSP white wine vinegar
6 tsp olive oil
3 TBSPsalt
(about .85 tsp per cup of chopped peppers)
Note: you could use a combination of red sweet peppers and red hot peppers the ratio could vary depending on your taste.
Rinse the peppers in water
chop the peppers and remove the seeds (the amount of seed in the sauce is a matter of preference)
Weigh the peppers in grams and multiply the total weight by .04 to calculate how much salt you will need in grams. (or add .85 tsp of salt per cup of chopped peppers). {or about 1 tablespoon of salt per pound of chopped peppers)
Place the peppers and salt in the food processor and crush them until smooth.
Put the crushed peppers in a non-reactive material such as glass, ceramic. Allow a few inches of headspace because the pepper solids will float.
Cover the pepper sauce with plastic wrap. Keep out of direct sunlight. And allow to ferment from 4 to 7 days. (the amount of time may vary depending on temperature). Each day stir the pepper sauce once. You will know the fermentation is done when you no longer see bubbles forming.
If you want your pimenta moida to be thicker you can place some of it in a fine mesh strainer and allow some of the liquid to drain- (you can save this liquid and use it as an additional sauce).
Add about 1/2 to 1 tablespoon of vinegar per cup of pimenta moida.
Transfer the sauce into individual containers to be saved in the refrigerator. The sauce should last for at least a year in the refrigerator. For about each cup of sauce top with 1 tablespoon of olive oil. This helps protect the sauce from oxygen.
Just Cook With Michael Website: justcookwithmi...
KITCHEN ITEMS:
RELATED RECIPES:
INSTAGRAM: / justcookwithmichael
FACEBOOK: / justcookwithmichael
PINTEREST: / justcookwithmichael
PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D: amzn.to/2WL9tQ9
Canon EF 40mm f/2.8 STM Lens- Fixed: amzn.to/3hnxwMP
Canon EF 70-300mm f/4.5-6 is II USM Lens: amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: amzn.to/2ZPvQpc
________________________________________________________________________
JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and TH-cam channel get paid by Amazon if links to products are used.
I’ve never made this. It’s very interesting. I am going to try.
I wish I had peppers, I would make some. Thank you for sharing.
GREAT Video! Really liked the culinary lesson for this recipe. My mom, grandmothers, aunts and I have made pimenta moída (aka pimenta da terra, pimenta açoreana, calda de pimenta depending what region you are from) for many years. I love it. I used it for marinating meats, fish and potatoes. Also, it’s important ingredient when making chouriço to marinate the chourico meat. And so many more ways to use it.
Thanks. I had it for the first time in the Azores last year. And now I am hooked. Even planted some peppers this year. Hope to make some more when the peppers ripen. 🍻
Thank you so much for sharing this 🔥 you have truly made this process so much easier!!
My mother made Pimenta da Terra and we used a manual meat chopper to chop the red peppers, it lets some of the peppers juice to fall, so the ground peppers do not contain so much liquid. Usually, a large quantity of red peppers was used, around 10 kilos of pepper. The whole family was involved in removing the seeds. The ground pepper was stored without for one year in a cool, dark place. It didn't need refrigeration.
Sounds great!🍻
I’ve been making this for years with my dad.
Now I don’t know what the white powder is that he used…I would just go to the Portuguese market and tell the owner that my dad was making Pimenta and she would give me a small bag of this. Does anyone know what this powder is called?
I believe it’s called salicylic acid. Used to to help prevent microbial growth. I don’t believe it’s used as much today because some people have allergies to it. Instead of using salicylic acid I usually add about a tablespoon of white wine vinegar per quart of pepper sauce, at the end of fermentation to help lower the pH, which helps prevent bacterial growth. Salicylic acid is a precursor to aspirin. In the past sometimes aspirin has also been used as a preservative. Although it is not recommended according to most health regulations. purity.decorexpro.com/en/sovety/produkty/aspirin-v-konservacii.html
@@JustCookwithMichael thank you!
have made it twice now, first batch smelled and tasted like store bought, havent used second yet.
I just bought some Portugal hot pepper and was wondering how to make something special. Is this hot sauce a bit sour? Is it hot? Does it remind a little of tabasco pepper sauce? Thanks
When made with red hot peppers, and those peppers have to be thick skinned, it tastes like the peppers used, a little salty from the salt added. @@seekwisdom5102
Save the Iberian wolf!