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Pimenta da terra
Fermented red pepper paste
Pimenta da terra: São Miguel's salty, fermented red pepper paste
On São Miguel, nearly every kitchen has a jar of pimenta da terra, crushed red peppers salted and left to ferment for a few days until they turn tangy and deep red. It goes into stews, octopus, beans and sausages, onto grilled fish and into sandwiches of bolo lêvedo. It can be mild or fiery depending on the peppers. Make it in late summer when red peppers are cheap. Chef's tip: weigh the salt; too little lets the wrong bacteria take over, while the right amount keeps it safe and lets it ferment slowly.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 2 ¼ lb red pepperslong or bell, seeded
- 5 ½ oz hot red chilliesstalks removed; use fewer for a milder paste
- 2 ⅛ oz coarse sea saltwithout iodine or anti-caking agent
- 4 tbsp olive oilto seal the jars
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Wash two 500 ml jars and their lids in hot soapy water, rinse and dry in a 250°F oven for 15 minutes.
15 minStep 2: Wash and dry 2 ¼ lb red peppers and 5 ½ oz hot red chillies. Wear gloves for the chillies. Chop both roughly, then mince in a food processor or a meat grinder to a coarse, wet paste. Don't purée it smooth.
Step 3: Mix in 2 ⅛ oz coarse sea salt thoroughly. Pack the paste into the jars, pressing down so juice rises to the top and covers it, and leave 3 cm of space at the top.
Step 4: Cover the jars loosely with their lids or a cloth and leave in a cool place (not above 72°F) for 3–5 days. Press the paste down with a clean spoon once a day. It is ready when it smells pleasantly sour and small bubbles appear. A common mistake is leaving pieces of pepper sticking out of the juice: exposed pepper can grow mould. If you see fuzzy mould or it smells rotten, throw the whole jar away.
Step 5: Spoon 4 tbsp olive oil over the top of each jar to seal it, close tightly and store in the fridge. Use a clean spoon each time; it keeps for up to 3 months.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pimenta da terra take?
- About 40 minutes in total.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
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