Pimenta Moida (Pimenta da Terra, Pepper mash, Azores fermented pepper mash)

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GET THE RECIPE: Note: one downside of putting a little olive oil on top of the Pimenta Moida is that the olive oil will congeal in the refrigerator. After making this a few times I have found that it just seems simpler not to use olive oil to top off the jars. If you do use olive oil to top off your jars, I recommend as you open up each new jar, skim off the hardened olive oil and use it in another recipe. 2-3/4 pounds red mild peppers: Shepard Peppers, Red Bell Peppers, Italian Sweet Peppers 1/4 pound hot red peppers: Malagueta peppers, Fresno peppers, Serrano Peppers 6 TBSP white wine vinegar 6 tsp olive oil 3 TBSPsalt (about .85 tsp per cup of chopped peppers) Note: you could use a combination of red sweet peppers and red hot peppers the ratio could vary depending on your taste. Rinse the peppers in water chop the peppers and remove the seeds (the amount of seed in the sauce is a matter of preference) Weigh the peppers in grams and multiply the total weight by .04 to calculate how much salt you will need in grams. (or add .85 tsp of salt per cup of chopped peppers). {or about 1 tablespoon of salt per pound of chopped peppers) Place the peppers and salt in the food processor and crush them until smooth. Put the crushed peppers in a non-reactive material such as glass, ceramic. Allow a few inches of headspace because the pepper solids will float. Cover the pepper sauce with plastic wrap. Keep out of direct sunlight. And allow to ferment from 4 to 7 days. (the amount of time may vary depending on temperature). Each day stir the pepper sauce once. You will know the fermentation is done when you no longer see bubbles forming. If you want your pimenta moida to be thicker you can place some of it in a fine mesh strainer and allow some of the liquid to drain- (you can save this liquid and use it as an additional sauce). Add about 1/2 to 1 tablespoon of vinegar per cup of pimenta moida. Transfer the sauce into individual containers to be saved in the refrigerator. The sauce should last for at least a year in the refrigerator. For about each cup of sauce top with 1 tablespoon of olive oil. This helps protect the sauce from oxygen. Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: RELATED RECIPES: INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.