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Portuguese Hot Pepper Paste (Massa De Malagueta)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.1626
Energy (kCal)2024.4716
Carbohydrates (g)357.249
Total fats (g)74.0865
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly. | 2. Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day. | 3. On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot red chili pepper 1 lb rinsed 181.4372 39.9615 8.4822 1.9958
    salt 1/2 cup coarse - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    vinegar 1 -2 tablespoon 0.0 0.0 0.0 0.0
    jelly 16 ounces sterilized 1206.5544 317.2875 0.6804 0.0907

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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