Portuguese Red Pepper Paste
by James Belardo
Pimenta is a Portuguese style red pepper paste that’s used as a marinade for meats such as pork, beef and poultry but can also be used as an ingredient for other dishes. Here’s a recipe that you might consider if you can’t get a good pre-prepared, store-bought Pimenta.
4 red peppers – about 1 lb. (hot or mild, or a mix) Cut into 1/2-inch cubes
1/8 cup coarse sea salt (or kosher salt)
1 tablespoon balsamic vinegar
extra virgin olive oil (optional, but recommended)
1. Use a food processor to blend the salt and peppers .
2. Cook the ground peppers for about 5-minutes, near the end, mix in the vinegar. Let cool in a glass jar .
* note, some people pour a bit of olive oil on top of the pepper sauce in the jar to help prevent spoilage.