Step-by-Step Guide to Make Speedy Pimentao (The Traditional Way)

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Pimentao (The Traditional Way). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pimentao (The Traditional Way), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pimentao (The Traditional Way) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Pimentao (The Traditional Way) using 2 ingredients and 20 steps. Here is how you can achieve it.

This is the way my grandmother does pimentao. Its basically a portuguese marinade we use for any meat be it grilled, stewed or roasted. It goes great with any kind of meat. The process of making takes a long time but it is worth it.

Ingredients and spices that need to be Prepare to make Pimentao (The Traditional Way):

1. 24 Red Peppers
2. 4 cup coarse sea salt (more or less)

Instructions to make to make Pimentao (The Traditional Way)

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.
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).
3. When they have turned soft, rinse them under water and let dry.
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).
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.
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).
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.
8. Cover the top with kitchen roll and then thick paper or cloth (no need to cover with paper if covering with cloth).
9. Add a few heavy stones on top to compress it all down.
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.
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.
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.
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.
14. Using a meat grinder feed the peppers through slowly. You can also do this in a food processor, on 30 seconds bursts.
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).
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.
17. Now for the salt, preheat your oven to its lowest settings.
18. Transfer the moist salt into a shallow tray and spread evenly.
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).
20. Once the salt is completely dry, transfer to an airtight container or glass jar and store in a cool dry place until needed.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Favorite Pimentao (The Traditional Way). Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!