I dont seem to have a picture, but it looked like the one in this recipe.
I am growing Hot Portugal Peppers and love the idea or Piri Piri sauce. What ive found online suggest a mix of hot and sweet peppers, not cooked or peeled before being put through a meat grinder.
I usually make roasted stove top then peeled and coated with olive oil,
but think a paste would come in handy, and some recipes suggest it might last longer or can be frozen in ice cube trays.
This one includes instructions for canning, and says " if using a meat grinder/ mill, it will automatically filter out the skins". Putting it through a meat grinder doesn’t seem like it would remove skins.
I don’t mean to lack originality, but I do use a classical romesco pepper sauce with fish.
I think one key element of the pepper sauce was burning the pepper over fire (could be a stove burner). It gives it an interesting flavor from the fire.
I’m guessing it could be smooth of the sauce is run through a strainer.
Um…I think maybe Mexican recipes might have more deeper techniques - owing to Mexican dried chilis in recipes
I make a paste like harissa from dried anchos, cascavels, and arbols with olive oil, salt, vinegar, cumin, and coriander. There is no magic in the peppers used. I have added fresh pequin/chiltepin, jalapeño, and ghost. I just remove the stems and seeds of the dried ones and roast the fresh ones and toss them all in the FP. I roast skin side up under the broiler on a jelly roll pan to blacken and put a matching jelly roll pan on top to steam before peeling. Roasted peppers also make fun and offbeat additions to things like chimichurri or pesto.
If you’re concerned about longevity, I’d recommend freezing it in an ice cube tray – works wonderfully for tomato paste, can’t see why it’d do any worse with peppers.
I do all kinds of things with peppers. I often char them in a sheet pan under the broiler, and pop them in a ziploc bag to steam (which makes peeling easy).
Then they go into the blender with water/broth/tomatoes/tomatillos, garlic, sometimes onion, cumin, oregano. Then pour the blend into a little puddle of hot EVOO and cook it for a couple/three minutes (or longer if you want more of a reduction).
Sometimes like it smooth, other times a little chunky. I’ll also add some fresh herbs (cilantro, parsley, etc.) and citrus, and then season to taste - but usually only a few minutes before serving.
You’re lucky to have all of those pepps, and agree that freezing would be a good way to go. And I am kinda thinking maybe do the EVOO cook, fresh herbs, citrus, and final seasoning from frozen. The hot oil might be a very tasty/effective way to thaw it (but never tried it).
A month? I use those bags of Fiesta brand dried peppers, and they are usually a little over an ounce. So 3-3.5 ounces of peppers, 1/4 cup of olive oil, and a little vinegar. I spread two small pieces of avocado toast with it about 20-25 times a month.
Thanks all! Ive been roasting with garlic, then peeing and covering with oil. I’ll puree what I have so far, maybe some with the also “extra” roasted tomatoes, and freeze in ice cube trays.
You have a lot of great options but if you are craving pasta you can do a red pesto with a few of the Fresno. Lots of recipes on the internet but I like the pesto that includes anchovy and walnuts. I like to roast the peppers for added flavor.
I am sort of low carb, and tend to avoid pasta (unless I’m in Italy or similar), but I don’t see why I can’t use Fresno recipes, and especially with nuts!
I made spiced pecans last night and have about a quarter cup of bits.
I just noticed Matbucha is also the name of this store bought item I’ve enjoyed, but it was much smoother, and seemed like an condiment rather than a salad.
This year’s pepper paste; roasted, peeled, seasoned with cumin, garlic powder, dried hot Turkish peppers, salt, black pepper, lime juice, simmered and topped with a little olive oil.
Typo.
