Making this is usually a family affair. All armed with gloves and knives, the whole family joins in.
"Shepherd peppers"
Pimenta Moida
10 lbs of shepherd peppers
salt ( You will need 2-3 large containers)
Directions
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.
Add salt every few hours until there is no fizzing. Ensure that fermentation has ended. The amount of salt also varies on your own taste. Please remember when using Pimenta Moida to TASTE your food for salt before adding any.
Now jar and enjoy!!!
Hello!
ReplyDeleteI have been "trying" to make this for a few years now. It keeps going bad, or "blowing up". Maybe not enough salt?? I grind my peppers,add salt, then let it sit in the fridge for 3 days. I stir it once a day then jar. What am I doing wrong?
I see there are many recipes for this online all that vary a little. The first time I attempted it was just with pepper and salt heck I even through a few cloves of fresh garlic just to spice it up. Saves for mincing and at later date! :) I didn't make an astronomical amount but enough for someone who lives alone. My mother told me to let if ferment in the room rather the fridge. I made about 2.5 quarts. Also, after jarring it, put a thin layer of olive oil on the top the refrigerate. It helps to keep it from going bad too soon.
DeleteMy mother used the canning process and then you don't have to worry about the fermentation. You do have to boil the jars etc but they do not need to be refrigerated until opening and can last a year or more.
ReplyDeleteI can after I ferment the peppers. I boil the jars first, then again after I fill them. It will pretty much last forever!
DeleteHow important is the use of Sheppard peppers in this recipe? Could a simple red pepper do?
ReplyDeleteI use dried chili peppers, soak in boiling water then drain and puree. I can those and use one 8 ounce jar with three sweet red bell peppers. I can't get Sheppard peppers here in Florida, but there are LOTS of chili peppers!
DeleteWas my grandfather literally the only one who cooked it a little first then used the sterile canning process so jars were safe in the dark scary room in the basement lol? There was no fermenting and I believe some vinegar went in as well. Sadly my Vavo and Vovo are not with us anymore and my search for his version on the internet is failing. Anyone who knows the canned version please reply. Thanks!
ReplyDeleteHi my family have been making the peppers for 4 decades.
DeleteWe wash then cut into halves then remove seeds. Then cut again into smaller pieces to go into blender. Blend until almost fine then empty blender into a large pot. Keep cutting and blending until all done.
Mix well and add salt until you can start to taste a little salty.
Bring to a boil and boil for an hour. At the meantime your jars should be washing in dishwasher and sanitizing when both are done add peppers to very hot jar and add lid (hot) and tighten well. Leave the jars one by one on kitchen counter and cover with thick blanket. The next morning they should be all sealed and you can keep them for 3 years if you can wait that long.
Enjoy!
Antony & Sue Cabral
Mine came out too salty, is there a way to remedy this?
ReplyDeleteMy pimenta is separating pepper on top water on bottom !!! Why????
ReplyDeleteI have been making this for years! We use very little salt 1.5 cups per bushel, boil the ground peppers just until they come to a boil. Then can them in boiling hot jars. No oil at all. Mine last for two years and are very fresh and bright red in colour. And I have never had an issue with exploding jars. I always make 1 bushel hot and another medium.
ReplyDeleteCut stems off and removed seeds from around a bushel of peppers, added about a cup of salt and put in large glass bowl and covered with plastic. Not seeing any fizzing, bubbling or "boiling" and has sat for about 8 hours. Is there a problem with fermentation process? Should I add salt?
ReplyDeleteIf I have 10 pounds pepers and do process grinding how much salt to preserve so last long with out over salting as I hate to use to much salt no receipe or messurments out there for small load pepers
ReplyDelete