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Portuguese Hot Pepper Paste (Massa De Malagueta)
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 192 hrs
- Yield
- 2.00 cups, serving(s)
Categories
- Condiment
Cuisine
- Portuguese
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Portuguese Hot Pepper Paste (Massa De Malagueta) brings together 1 lb hot red pepper (wear gloves!) or 1 lb hot red chili pepper, rinsed and patted dry (wear gloves!), 1/2 cup coarse salt, 1/3 cup olive oil in a practical dish for home cooking. It takes about 192 hrs to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 1 lb hot red pepper (wear gloves!) or 1 lb hot red chili pepper, rinsed and patted dry (wear gloves!)
- 1/2 cup coarse salt
- 1/3 cup olive oil
- 1 -2 tablespoon vinegar (optional)
- 16 ounces jelly jars, sterilized
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Instructions
Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly.
Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day.
On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate.
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