Pimenta Muida
From princesa9580 17 years ago
- - to make
- Serves 150
Mix can be stored in a cool dry place forup to to years as long as it is in a tightly sealed glass container. This is an OLD family recipe and I use it almost everyday. Everyone loves it and I have starting giving out jars for x-mas it is so popular.
Ingredients
- 10 lbs of your favorite peppers or a mix. (I use large red and some small green and red chilli'ssince I like it a little hot, but not so hot that I burn the kids tounges) shopping list
- salt ( You will need 2-3 large containers) shopping list
How to make it
- Clean out seeds and ribs from peppers.
- Cut into strips and place in food processor until ground finely.
- Place paste into a large plastic bucket. (If you don't have one you can use leaned out gallon of milk containers with the tops cut off.)
- Add salt every few hours until there is no fizzing.
- Ensure that fermentation has ended. (NO FIZZ or BUBBLES generating on their own.)
- Now jar and enjoy!!! It can go on anything and be used to season anything!
People Who Like This Dish 4
- christinem Worcester, MA
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- borius Klamath Falls, OR
- mellomchl Elk Grove, CA
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- princesa9580 *******, DE
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The Rating
Reviewed by 3 people-
Wonderful recipe. So easy and so brilliant. I love chilies and will definitely love this. Thanks for sharing.
danadooley
in Singapore loved it
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" It was excellent "