Directions:
- Set a colander inside a large noncorrosive pan or dish with sides. (You may also use a wooden produce crate with narrow spaces between the slats found at a local produce market as a colander; you would be half-way to Portugal in your mind, at least.).
- Pour a 1-inch layer of salt into the colander to form the base. Some salt will seep out.).
- Place a layer of peppers, skin side up, on the salt, pressing the peppers into the salt. UNCURL EVEN THE SMALLEST PART OF THE PEPPER, otherwise mold will form.
- Cover with a 1/2-inch layer of salt and the remaining peppers, ending with another 1/2-inch layer of salt. Place a heavy dish or bowl on top to weight it down.
- Let stand for up to 5 days to allow the moisture to drain from the peppers. After the fourth day, the peppers should be thinner, about 1/4-inch or less. The salt will be damp and the amount of liquid draining will be barely a trickle.
- Shake off the excess salt and process the peppers briefly with either a hand-cranked grinder, food processor, or blender. The texture will not be smooth - more like coarsely ground tomatoes.
- Fill the sterilized jars, leaving about an inch at the top. Pour olive oil over the top to a depth of 1/2 inch. Close the jar tightly and refrigerate.
- To use massa de pimentão, simply push aside the congealed olive oil with a spoon, remove what you need, replacing the oil and adding more, if necessary. Use sparingly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.79 Kcal (2511 kJ) | ||
| Calories from fat | 251.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.98g | 43% | |
|---|---|---|---|
| Sodium | 219749.99mg | 9156% | |
| Potassium | 452.63mg | 10% | |
| Total Carbs | 89.22g | 30% | |
| Sugars | 64.39g | 258% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 211.1mg | 352% | |
| Calcium | 155.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 68.76 Kcal (288 kJ) | ||
| Calories from fat | 28.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 43% | |
|---|---|---|---|
| Sodium | 25193.43mg | 9156% | |
| Potassium | 51.89mg | 10% | |
| Total Carbs | 10.23g | 30% | |
| Sugars | 7.38g | 258% | |
| Dietary Fiber | 0.51g | 18% | |
| Protein | 0.19g | 3% | |
| Vitamin C | 24.2mg | 352% | |
| Calcium | 17.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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