19 Portuguese Hot Pepper Paste Recipe Unleash Your Inner Chef!

Published on: Mar 9, 2024

In addition to its bold and spicy flavor, Portuguese hot pepper paste is a staple ingredient in many traditional Portuguese dishes. This versatile condiment adds a kick of heat and depth of flavor to soups, stews, marinades, and sauces. Made with simple and easily accessible ingredients, this hot pepper paste recipe is a must-try for any food lover looking to add some Portuguese flair to their cooking. So let's dive into the details and learn how to make this delicious and versatile condiment at home.

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The Key Ingredients

To make traditional Portuguese hot pepper paste, you will need red bell peppers, hot peppers, garlic, vinegar, and salt. The type of hot pepper used can vary, but popular choices include piri piri, jalapeno, or habanero peppers. These ingredients can be easily found at your local grocery store or farmer's market, making this recipe accessible to anyone.

Roasting the Peppers

The first step in making hot pepper paste is to roast the peppers. This process adds a smoky and charred flavor to the peppers, intensifying their taste. Simply place the peppers on a baking sheet and broil them in the oven until the skins are blackened. Then, transfer them to a bowl and cover with plastic wrap to let them steam and cool down. Once cooled, remove the skins, seeds, and stems from the peppers.

The Perfect Balance of Heat

One of the keys to a delicious hot pepper paste is finding the perfect balance of heat. This will depend on the type and amount of hot peppers used. For a milder paste, use fewer hot peppers or remove the seeds and membranes from the peppers before roasting. For a spicier paste, leave the seeds and membranes intact. Remember, you can always add more hot peppers for a bolder flavor, but you can't take them out once they're mixed in.

Making the Paste

Now that the peppers are roasted and prepped, it's time to make the paste. In a food processor or blender, add the roasted peppers, garlic cloves, salt, and vinegar. The amount of garlic and salt can be adjusted to your preference, but be sure to add enough vinegar to create a smooth and spreadable paste. Blend until all the ingredients are well combined, and you have a thick and creamy hot pepper paste.

Storing and Using the Paste

Once the paste is made, store it in a sterilized jar or container in the fridge. It can last for several weeks and can be used in a variety of dishes. Add a spoonful to soups, stews, or sauces for an extra kick of flavor. Spread it on sandwiches or mix it with mayonnaise for a delicious spicy dip. The possibilities are endless, and you'll find yourself reaching for this hot pepper paste in many of your meals. In conclusion, Portuguese hot pepper paste is a must-have in any kitchen. With its simple ingredients and versatile uses, it adds a burst of flavor to any dish. So why not give this recipe a try and bring some Portuguese flair to your cooking?
19 portuguese hot pepper paste recipe Unleash your inner chef!

Portuguese Fish Stew

yield: 6 total time: 60 minutes
4.8 Stars (5 reviews)
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Ingredients

  • 3 plum tomatoes ripe
  • 7 ounces savoy cabbage outer leaves removed
  • 2 tablespoons extra-virgin olive oil
  • 7 ounces chorizo sausage cooked or uncooked, skinned, and cut into chunks
  • 2 pounds new potatoes peeled and cut into 1/2 inch dice
  • 1/2 cup white wine
  • 6 cups fish stock
  • 2 pounds fish fillets mixed white, skinned and cut into 1-inch pieces
  • extra virgin olive oil
  • chopped cilantro

Nutrition

  • Calories : 530 calories
  • Carbohydrate : 29 grams
  • Cholesterol : 100 milligrams
  • Fat : 24 grams
  • Fiber : 4 grams
  • Protein : 46 grams
  • SaturatedFat : 6 grams
  • Sodium : 1330 milligrams
  • Sugar : 3 grams
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