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| 26 July 2010
| Article Index |
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| Fast Food |
| amazing Portugal |
| calda de pimenta |
| pastéis de nata |
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Page 3 of 4
calda de pimenta
Makes 3 cups
This pimento paste, adapted from Uma Casa Portuguesa — Portuguese Home Cooking by Carla Azevedo (Summerhill Press), is a popular alternative to piri piri sauce. The recipe calls for hot banana peppers, which are considerably easier to find than piri piri peppers. Spoon it onto meat, rice or vegetables for true Portuguese flavour.
8 hot banana peppers, yellow or red
4 sweet red peppers
1/4 cup coarse or kosher salt
1 tbsp extra virgin olive oil
Core and seed all the peppers, and chop into 1-inch pieces.
Blanch peppers in boiling water for 5 minutes; let cool.
Place peppers in the bowl of a food processor. Process until smooth. Spoon peppers into a bowl. Add salt and olive oil; stir. Cover and refrigerate for 3 days, stirring occasionally.
Ladle into 3 8 oz jars, leaving 1 inch head space. Seal and refrigerate. Keep for up to 6 months.