Start marinating with our spicy homemade pimenta moida recipe ( Portuguese pimento paste) today and add a little Portugal to your cuisine. Pimenta moida is a popular red pepper sauce that is thick and full of flavor. Although this rich pasty pepper sauce is a staple in Portuguese cooking, it is most popular in the Azores.
Pimenta moida as known as pimento paste is easy to prepare but will take couple of days before it is ready. In this recipe we will be using hot red banana peppers but you can substitute for red shepherd peppers if you prefer your pimento paste sweet. This recipe will yield 2 large jars about 500 ml ( 16.9oz) each.
Nice portuguese pimenta moida recipe. Better than the usual store ones I buy and it was super easy using my food processor.
We now have pimenta moida to last us the whole year.
Finally, I found a recipe that works.
Turned out perfect!
Hi, hubby and I did this on weekend and now it’s day four but we are not sure of fermentation. We have not seen any boiling/bubbling effect as seen from other sites that have pictures. Do you think something went wrong or did we not add enough salt
Hi Jennifer,
It takes some time, salt would only slow the fermentation.
After 3 days there is now a white mold on top. Is that normal or did something go wrong?
Hi Tom, this is normal, you can remove it from the top.
Did 3 bushels of peppers and added salt then stirred for a week and then jarred them but next day noticed that the pepper paste had separated and floated to the top and liquid stayed on the bottom of jar,What should I do now? Any advice would be appreciated thanks
Hi Philp, this is perfectly normal. Leave it alone for now and allow the peppers to continue to ferment. Then all you need to do is shake the jar or stir once you open the pimenta moida jar.
Cheers,
Marcela