Pimenta Moida Portuguese Red Pepper Sauce
Elevate your dishes with the bold flavors of Pimenta Moída, a classic Portuguese red pepper sauce that’s as versatile as it is vibrant. Made with roasted red bell peppers, optional chili peppers for a touch of heat, aromatic garlic, and a tangy twist of white vinegar, this sauce delivers the perfect balance of smoky, sweet, and savory. Enhanced by a slow simmering process, it achieves a thick, luscious texture that makes it ideal for spreading, dipping, or marinating. Whether spooned over grilled meats, paired with fresh bread, or stirred into hearty stews, this quick-to-make condiment is a must-have in any kitchen. With simple ingredients and robust taste, Pimenta Moída brings the essence of Portugal to your table, perfect for foodies and spice lovers alike.
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Recipe Information
Ingredients
- 6 large Red bell peppers
- 3 medium Red chili peppers (optional, for heat)
- 2 tbsp Coarse sea salt
- 2 tbsp White vinegar
- 2 tbsp Olive oil
- 2 small Garlic cloves (optional)
Instructions
Wash the red bell peppers and red chili peppers thoroughly under cold running water. Pat them dry with a clean kitchen towel.
Slice the peppers in half lengthwise and remove the stems, seeds, and membranes. For a spicier sauce, leave the seeds in the chili peppers.
If using garlic, peel the cloves and set them aside.
Place a large pot of water on the stove and bring it to a boil over medium-high heat.
Add the halved peppers to the boiling water and cook for 8–10 minutes, or until they soften.
Drain the cooked peppers in a colander and allow them to cool slightly before handling.
Transfer the peppers to a blender or food processor. Add the garlic (if using), coarse sea salt, white vinegar, and olive oil.
Blend the mixture until it reaches a smooth and thick consistency. Pause to scrape down the sides of the blender as needed.
Taste the sauce and adjust the salt or vinegar to your liking.
Heat a saucepan over medium-low heat and pour in the blended sauce. Simmer for 20–25 minutes, stirring occasionally to prevent sticking. This step enhances the flavor development.
Once the sauce has thickened, remove it from the heat and let it cool to room temperature.
Transfer the sauce to sterilized glass jars or an airtight container. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11688 mg | 508% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 41.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
