Nogluten Recipes

Pimentao (the Traditional Way) Recipe

Pimentao (The Traditional Way) Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Pimentao (The Traditional Way) in your home. Then, follow these steps below to serve Pimentao (The Traditional Way) for your family or friends.

Ingredients: Pimentao (The Traditional Way)

  • 24 Red Peppers
  • 4 cup of coarse ses salt (more or less)

How to Make Pimentao (The Traditional Way)

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Pimentao (The Traditional Way) in your home by yourself.

    Step 1
  • I'm not entirely sure how much this makes because my grandmother always does it by the box load (she normally uses around 100-200 peppers) but roughly estimating it should give you 4-6 cups of pimento paste. Its easy enough to prepare, what takes a while is the stage where you have to let it sit.
  • Step 2
  • Its always great if you grow your own red bell peppers, my grandparents all own farms so they have the space for it but if you don't then not to worry, shop brought red peppers will do just as good a job. With the red peppers leave them at room temperature out of direct sunlight for 2-3 weeks until they turn soft (leave peppers for longer if they are not yet soften).
  • Step 3
  • When they have turned soft, rinse them under water and let dry.
  • Step 4
  • Next cut each pepper in half and remove stems and as many seeds as possible (don't worry if there is a few left).
  • Step 5
  • A small storage plastic box with wholes on either side and bottom will do the best job. Don't use a box that's enclosed because all the water will accumulate at the bottom, you want it to seep out slowly.
  • Step 6
  • Line the box with thick un-laminated paper (a couple of sheets of newspaper will do the job) or an old washed cotton piece of clothing such as an old pillow case (will be even better as no need to line with kitchen roll after). Next line with kitchen paper towels (no need to do if using clothes).
  • Step 7
  • The layering process, First cover the bottom of the box with salt (don't be shy with it). Next place the peppers face down on the salt, then do another layer of salt, then peppers and so on until you have no more peppers left. The last layer should be salt. You want as much salt to cover each layer of the peppers as possible.
  • Step 8
  • Cover the top with kitchen roll and then thick paper or cloth (no need to cover with paper if covering with cloth).
  • Step 9
  • Add a few heavy stones on top to compress it all down.
  • Step 10
  • Leave the box of peppers and salt for 2-4 months outside as it will leak. Preferably out of direct sunlight and in a dry place (underneath shelving on the floor in a greenhouse would be an ideal spot). If you have an old metal rack place it under the box.
  • Step 11
  • The salt will cook the peppers, you know they will be ready to turn into paste when they go really floppy when you pick them up.
  • Step 12
  • Try saving as much of the salt because that would have absorbed the red pepper flavour (my grandmother throws most of it away). You only want about 1 layer of salt in your paste.
  • Step 13
  • Shake or tap each pepper on top of the box to reduce the amount of salt going into the paste. Do this for each pepper and place into another bowl.
  • Step 14
  • Using a meat grinder feed the peppers through slowly. You can also do this in a food processor, on 30 seconds bursts.
  • Step 15
  • The end result should be a bright red sticky paste (if you hold a spoon upside down it should remain on the spoon firmly, thats the type of consistency your going for).
  • Step 16
  • Next spoon the mixture into a sanitizer glass jar. Seal and Store in a cool dry place until needed. (No need to place in fridge). 1-2 tablespoons of paste is all you need per kilo of meat.
  • Step 17
  • Now for the salt, preheat your oven to its lowest settings.
  • Step 18
  • Transfer the moist salt into a shallow tray and spread evenly.
  • Step 19
  • Place in oven and heat until it is completely dry (Roughly estimating between 2-3 hours). Once done let it cool. The other alternative is placing it on a shallow tray and letting it air dry by your window or somewhere dry (Roughly 2-3 days).
  • Step 20
  • Once the salt is completely dry, transfer to an airtight container or glass jar and store in a cool dry place until needed.
Pimentao (The Traditional Way) Reviews

Add your opinion about Pimentao (The Traditional Way) Recipe above or tell your story when cooking Pimentao (The Traditional Way) in your home.

Recipe Related to Pimentao (The Traditional Way)
Crème De Maple (Maple Pudding) Crème De Maple (Maple Pudding)
Posted at : December 28, 2016, 10:36 am
Posted by : cookpad.japan
Fruit Cocktail Pie Fruit Cocktail Pie
Posted at : December 28, 2016, 3:01 pm
Posted by : renee
Easy Inarizushi Easy Inarizushi
Posted at : December 28, 2016, 2:53 pm
Posted by : cookpad.japan
Serving : 10
CrockPot Beef Stew CrockPot Beef Stew
Posted at : December 28, 2016, 1:57 pm
Posted by : MishasChef
Category : Main
Individual Crescent Danishes Individual Crescent Danishes
Posted at : December 28, 2016, 2:06 pm
Posted by : alisha
Cooking Time : 40 minutes
Serving : 8

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z