Pimenta Moida

This is a staple in any Azorean home.  The "pimenta moida" is used more in the Azores and the North eastern part of the United States because the peppers grow here.  Shepherd peppers is what is normally used.  This is a LARGE recipe, because this is how it's made-At the time of harvest, with all the peppers you can.  This will last you all year.  It has pretty much become a staple in Azorean dishes, and is usually the 'base' of a dish.

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!!!