Portuguese Hot Pepper Paste Massa De Malagueta Recipes

Entered for safe-keeping, when I want to cook authentic Portuguese recipes. It differs from Recipe #460610 in that water is not drained off and the seeds are retained to ensure the fire of the chili peppers. Malagueta peppers are longer (riper) than piri piri peppers; they are also known as hot red finger peppers. These peppers keep for at least 6 months, if refrigerated. Per Ana Patuleia Ortins in "Portuguese Homestyle Cooking", some versions of this recipe add a touch of lemon juice or vinegar and garlic, but this simple paste adds heat to a dish while allowing you to add lemon or garlic to your taste, depending on the dish. Use either 2 8-ounce jars or 4 4-ounce jars, sterilized for canning/preserving. When adding to a recipe, remember that this is high in salt, so taste the dish before adding any additional salt.

Provided by KateL

Categories     Sauces

Time P8D

Yield 2 cups, 16 serving(s)

Number Of Ingredients 5

Nutrition Facts : Calories 51.1, Fat 4.6, SaturatedFat 0.6, Sodium 3539.3, Carbohydrate 2.5, Fiber 0.4, Sugar 1.5, Protein 0.5

• Ingredients

Entered for safe-keeping, when I want the authentic version of this important and frequently used ingredient in Portuguese dishes: I admit that I am more likely to buy this than make this. This came from Ana Patuleia Ortins' "Portuguese Homestyle Cooking". This takes about 4-5 days, and the 2 cups will keep several months in the refrigerator when stored as directed, as the salt acts as a preservative. DO NOT ADD GARLIC to this preserved paste, but instead use fresh garlic recipes that call for pepper paste. Sterilized baby-food jars may also be used.

Provided by KateL

Categories     Sauces

Time P4D

Yield 2 cups, 16 serving(s)

Number Of Ingredients 4

Nutrition Facts : Calories 72.4, Fat 6.9, SaturatedFat 0.9, Sodium 55115.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.7, Protein 0.4

• Ingredients

Entered for safe-keeping, this is a very tangy sauce for fish, packing heat, provided by Ana Patuleia Ortins in "Portuguese Homestyle Cooking". It uses Recipe #460621 #460621 as an ingredient. The use of whole cumin seed is traditional when making molhanga, but if unavailable, use cumin powder. Note that those who are allergic to ragweed may be severely allergic to safflower as well. Edited 7/06/12 to add smoked paprika as an option.

Provided by KateL

Categories     Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 12

Nutrition Facts : Calories 40.9, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 0.5

• Ingredients