Perfecting Your Pepper Paste: A Flavorful Red Bell Pepper Marination Guide - Pabs Kitchen
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- Опубликовано: 24 июл 2024
- Unlock the secret to authentic Portuguese cuisine with this must-try Red Bell Pepper Paste (Massa de Pimentão Vermelho)! 🌶️🇵🇹 Used as a marinating marvel, this vibrant paste is a key ingredient in numerous traditional dishes, especially imparting deep flavors into grilled pork, hearty stews, and marinated bird and meat dishes. In this guide, I'll walk you through each step to mastering this flavorful secret ingredient, propelling your culinary adventures into the heart of Portugal. Try it, savor it, and let your dishes tell the story! #PortugueseCuisine #RedBellPepperPaste #MarinationMagic #CookingSecrets #CulinaryAdventures
Ingredients
2 kg Red bell Peppers
2 kg Salt
Utensil
A little deep box
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Discover this *Secret marinating paste* that Portuguese use in a lot of dishes, it almost guarantees a perfect delicious dish on its own! But be careful with the quantity to use. Learn on my video how to do, and I use it in several other video recipes. Enjoy!
Thank you very much.That was very enlightening and very pleasantly and clearly presented.A very tasty and useful addition to the pantry.Thank you again. Kind regards .
Thank you so much for the great feedback and watching. :)
what a wonderful way to marinade and ferment red peppers thank u from australia
Thank you so much. Please try it yourself and enjoy!
Awesome..👌
Thanks so much for this video 🥰
Glad you like it, watch out other my videos too! Thank you so much 😘
Thank you for sharing
I really love this and I have learnt something new and useful....this whole video was excellent
You're welcome! Really glad that you learnt something new. Thank you:)
Wow I'm portuguese and I never heard the way you did your pepper paste, sounds good to me, same of my friends coke the peppers same just grend and put salt and let the peppers drin all the water for days, i really like your way
Nice, I'm really glad you enjoyed. In what dishes do you like to use massa de pimentão?
Very good presentation almost perfect. keep it up, I needed it for my Portuguese cooking, sem preservativos.
Thank you so much! It's easy and good recipe, enjoy.
I love this.💕
Thank you so much @janeth eke I really appreciate it. Please watch my other recipes too they are delicious 💕
sehr gut Video, 😋
I have so many red bells, great use for them in this video
This is one of the way to preserve it as well. Enjoy..
WOW What a clean Women it was pleasure to watch You I'm Portuguese and same of us descend from Middle east we do the same you are a exemple for the world Thank You
Thank you so much for your support :)
Thanks for showing how it's made, I'm Portuguese but I buy the readymade paste.
My pleasure :) thank you for watching I hope you start making it soon yourself 😉
I'm Belgian, and when in Portugal, I always stockpile on a "vinha dalho" sauce from Pingo Doce. But it's more of a paprika paste than the portugese version of vinha dalho. Am I correct that their vinha dalho is in fact a massa de pimentao?
@@JoineeJoan vinha d'alho suggests a wine/garlic marinade or paste depending on ratios. My knowledge isn't very deep, but your description sounds like a salt + ground garlic, with paprika, and some wine and maybe hints of other spices (bay leaf could be common); perhaps they add pepper paste as well. But, it sounds different than "basic" massa de pimentao.
You need to steralize the jar first in boiling water and then top up with olive oil so it covers paste and then put in fridge but other that i loke the 2.5 month fermentation process
good
Thank you @rosey rose rose 😊
I just made some but I placed mine in a pan and after preparing mine I put wax paper over top and a slightly smaller pan and clamped it all together. I allowed mine to drain by standing it on end for 3 days only. I noticed your peppers sit in the water and salt for the full duration. I like your method better.
Your way seems good too. Try the way I've shown in the video when you can and see the different between them. Please let me know if you do so😊, enjoy!
@@PabsKitchen I just finished two and a half months the way you show it done. The results are much better than pressing them in salt for just 3 or 4 days, it may have to do with the peppers soaking in brine vs draining constantly. It's hard to put into words but it's a more refined paste in every way so I will go with your recipe from now on, thanks Pabs.
Perfect recipe!!!! I Loved!!! Sorry, my english listening isn't só good and I didn't understand very well the trick. It Will be preservated for 1 year? It's necessary to repeat the part of olive oil infusion? The olive oil infusion is in cotton material?
Hi, sorry for my English.
Yes, you can presarve it more than a year and in preseving time if you see any fungal activities on the uper layer of the paste then remove the fungal part and cover with a cotton soaked in Olive oil or any other oil you like then lid on, if you do so the paste stay clean and fresh for long time. If you make a little and going to finish it in short time then no need this process. I hope you got the idea😊. Thank you.
@@PabsKitchen thanks a lot!!! 💝💝💝
Excelente!...Forgive my curiosity, but, what are your relations to Portugal?
Thank you! It's the food culture 😉
All other recipes of massa de pimentao, are boiling the bell peppers. You're the only one up till now that uses salt curing and fermentation to "treat" the paprikas. I am going to follow your recipe. But I would like to add garlic and red wine vinegar. Do you have experience with that?
I think this is one of the best way to preserve them. The color, taste and aroma stay so real and refreshing. I love it. I never made it with the ingredients that you mentioned but I'm sure it will work. Just for a suggestion If you cure garlic cloves also while you are curing the Peppers together for around 20 to 30 days and after finished the curing, you can blend them adding red wine vinegar, this way you can use the paste for years and of course is going be very flavourful. Just for an ideas if you have any other ideas then try them out. I hope it helps. Enjoy!
I got my recipe from a book, and is very similar: packing the peppers in salt. It didn't use as long a curing time, though. Yes, other videos boil and grind the peppers, then add salt, so I'm happy to see this style represented!
If you give a more time to cure them, the paste becomes more flavourful so I do this and this is my favourite recipe to preserve the Peppers. Try it out. Thank you.
🇧🇷AND ITALY 🇨🇮❣❣❣❣❣❣❣👌👌👌👌❣❣❣❣❣❣❣❣❣
:) thank you.
What is the point of the weight on the lid of the plastic box?
I guess due to fermentation, some gas is liberated, so the lid not tight may open, just a guess Sandra unless she replies, aguardamos a resposta dela
The recipe I'm familiar with, the weight is right on the salt, presumably to keep tight contact between the salt and peppers as liquid reduces (and drains away, per the book-recipe I use). It was mentioned as a key for the peppers to lie flat in the salt, eliminating air space. I'm happy this channel represents a method which cures in salt, compared to others which boil, grind, and add salt after-the-fact.
Why wouldn't you peel the peppers?
I don't think its need it, thank you :) but you can peel them if you like!
This is not a fermented paste, Using 100% salt to vegetable will stop the fermentation in a few days, so no need to leave for two and a half months. If you look at how the "old" azorians make this paste the fermentation time is very short. This is because that much salt will gradually kill the fermentation after a few days and they would process after the "boil" has stopped. I make a fermented paste all the time and typically use 10% salt, it ferments for a few months and the smell is compleatly different from pimento moida, which is nothing more than salted, preserved peppers. Anyone wanting to give this a go, save yourself some time and skip about 8 weeks of the process.
Thank you very much for the info. My in-laws in Portugal mainland preserve it this way. I do understand what do you mean, the word fermentation I used in my video its not right. But to preserve Peppers and make it paste is one of the right home made way. Thanks!
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