Best 5 Pimenta Moida Portuguese Red Pepper Sauce Recipes

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Pimenta moida, also known as Portuguese red pepper sauce, is a spicy and flavorful condiment that adds a vibrant kick to a variety of dishes. Made with piri piri peppers, which are native to Portugal, this sauce has a unique smoky, slightly sweet taste. With its fiery heat, pimenta moida is a staple ingredient in many Portuguese dishes, and its versatility makes it a perfect addition to any spice lover's pantry. Whether you're looking to create a spicy marinade, add depth to a sauce, or simply bring some heat to your next meal, this guide will provide you with the best recipes for cooking with pimenta moida.

Here are our top 5 tried and tested recipes!

HOMEMADE PIMENTA MOIDA RECIPE ( PORTUGUESE PIMENTO PASTE)



Homemade Pimenta Moida Recipe ( Portuguese Pimento Paste) image

Start marinating with our spicy homemade pimenta moida recipe ( Portuguese pimento paste) today and add a little Portugal to your cuisine. Pimenta moida is a popular red pepper sauce that is thick and full of flavor. Although this rich pasty pepper sauce is a staple in Portuguese cooking, it is most popular in the Azores.

Provided by Gimme Yummy

Categories     Sauces and Condiments     Side Dish

Time 30m

Number Of Ingredients 3

2 lbs red hot banana peppers or medium size chili peppers.
4 tablespoon sea salt
2 tablespoon of vinegar (preservative optional)

Steps:

  • Rinse each pepper and cut into halves.
  • Remove stem and seeds, pat dry the peppers and set aside.
  • Add the peppers and salt into a food processor and blend until paste like consistency.
  • If you don't have a food processor, you can use any type of grinder. Grind the pepper then add the salt and mix until well combine.
  • Transfer the pimento paste ( pimenta moida) into a bowl, you will notice it start to boil.
  • Cover the bowl and let the peppers ferment at room temperature for 3-4 days.
  • The pimenta moida will be ready once the fermentation stops and it no longer looks like the peppers are boiling.
  • Add in the vinegar and stir until well combined.
  • Transfer the pepper paste into cleaned glass jars with air tight lids.
  • You can bypass the fermentation process by boiling the crushed peppers in a medium size pot for about 5 minutes. Then add the salt and vinegar and mix together. Transfer to air tight glass jars.
  • Keep stored at room temperature until ready to use. Once jar is opened the pimento paste needs to be refrigerated.

Nutrition Facts : Calories 5 kcal, ServingSize 1 serving

PORTUGUESE HOT RED PEPPER SAUCE RECIPE



Portuguese Hot Red Pepper Sauce Recipe image

Portuguese hot red pepper sauce (pimenta moida) is used throughout Portugal, although it is most typically seen in the Azores. It's a great marinade for meats and other things as it adds flavor and some heat.

Provided by Eddy Member since Thursday, October 1, 2015, 6 years ago Location: n/a Follow Message

Time 20m

Yield 10

Number Of Ingredients 10

1/2 lb of red chili peppers, washed and chopped
1 tablespoon of coarse sea salt
1/2 tablespoon of red wine vinegar
1 tablespoon of olive oil
1 jar for storing it
1/2 lb of red chili peppers, washed and chopped
1 tablespoon of coarse sea salt
1/2 tablespoon of red wine vinegar
1 tablespoon of olive oil
1 jar for storing it

Steps:

  • Place the chopped peppers and salt in a blender and blend until it is smooth and of even consistency. Place the mixture in a saucepan and let it cook on medium heat for 3 to 4 minutes. Stir in the vinegar and olive oil well and then pour into the jar for storage. Place it the refrigerator and use it as you need. Recipe & Photo Credit: easyportugueserecipes.com *

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)



Pimenta Moida (Portuguese Red Pepper Sauce) image

A spicy condiment used in Portuguese cooking. Use to spice up soups, rubbed onto a chicken before roasting, or add to liquid when cooking vegies.

Provided by Outta Here

Categories     Low Protein

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 lb red chili pepper (hot or mild, or a mix)
1/8 cup coarse sea salt
1 tablespoon red wine vinegar
extra virgin olive oil

Steps:

  • Wash and stem the peppers. Remove seeds if you don't want the "heat".
  • Place peppers and salt in a food processor and blend.
  • Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
  • When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

Nutrition Facts : Calories 184.4, Fat 2, SaturatedFat 0.2, Sodium 14188.7, Carbohydrate 40, Fiber 6.8, Sugar 24.1, Protein 8.5

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE



Molho de Piri-Piri Portuguese Hot Red Pepper Sauce image

Provided by Food Network

Categories     main-dish

Yield about 1 1/2 cups

Number Of Ingredients 4

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

Steps:

  • Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

PORTUGUESE SAUCE



Portuguese Sauce image

Make and share this Portuguese Sauce recipe from Food.com.

Provided by joanne.patterson

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 onion, coarsely chopped
2 teaspoons chopped garlic
2 tablespoons olive oil
2 lbs roma tomatoes, peeled, cored and coarsely chopped
2/3 cup kalamata olive, pitted and halved
salt and pepper

Steps:

  • Saute onion and garlic in olive oil over med. heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce thickens, about 25 minutes. Season with salt and pepper, to taste and serve warm.

Nutrition Facts : Calories 70, Fat 4.8, SaturatedFat 0.7, Sodium 104, Carbohydrate 6.8, Fiber 1.9, Sugar 3.6, Protein 1.3

Tips:

  • Use ripe, fresh red peppers for the best flavor.
  • Roast the peppers over an open flame or under a broiler until they are charred and blistered. This will give the sauce a smoky flavor.
  • Remove the charred skin from the peppers before pureeing them. This will help to prevent the sauce from being bitter.
  • Add other ingredients to the sauce to taste, such as garlic, onion, tomatoes, or herbs.
  • Simmer the sauce for at least 30 minutes to allow the flavors to meld.
  • Serve the sauce with grilled meats, fish, or vegetables.

Conclusion:

Pimenta moida is a versatile and flavorful sauce that can be used to add a kick of heat and spice to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to add some excitement to your meal, give pimenta moida a try.

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