Pimentao (The Traditional Way)

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   I'm not entirely sure how much this makes because my grandmother always does it by the box load (she normally uses around 100-200 peppers) but roughly estimating it should give you 4-6 cups of pimento paste.

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   Its easy enough to prepare, what takes a while is the stage where you have to let it sit.

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   Its always great if you grow your own red bell peppers, my grandparents all own farms so they have the space for it but if you don't then not to worry, shop brought red peppers will do just as good a job.

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   With the red peppers leave them at room temperature out of direct sunlight for 2-3 weeks until they turn soft (leave peppers for longer if they are not yet soften).

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   When they have turned soft, rinse them under water and let dry.

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   Next cut each pepper in half and remove stems and as many seeds as possible (don't worry if there is a few left).

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   A small storage plastic box with wholes on either side and bottom will do the best job.

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   Don't use a box that's enclosed because all the water will accumulate at the bottom, you want it to seep out slowly.

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   Line the box with thick un-laminated paper (a couple of sheets of newspaper will do the job) or an old washed cotton piece of clothing such as an old pillow case (will be even better as no need to line with kitchen roll after).

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    Next line with kitchen paper towels (no need to do if using clothes).

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    The layering process, First cover the bottom of the box with salt (don't be shy with it).

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    Next place the peppers face down on the salt, then do another layer of salt, then peppers and so on until you have no more peppers left.

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    The last layer should be salt.

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    You want as much salt to cover each layer of the peppers as possible.

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    Cover the top with kitchen roll and then thick paper or cloth (no need to cover with paper if covering with cloth).

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    Add a few heavy stones on top to compress it all down.

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    Leave the box of peppers and salt for 2-4 months outside as it will leak.

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    Preferably out of direct sunlight and in a dry place (underneath shelving on the floor in a greenhouse would be an ideal spot).

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    If you have an old metal rack place it under the box.

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    The salt will cook the peppers, you know they will be ready to turn into paste when they go really floppy when you pick them up.

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    Try saving as much of the salt because that would have absorbed the red pepper flavour (my grandmother throws most of it away).

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    You only want about 1 layer of salt in your paste.

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    Shake or tap each pepper on top of the box to reduce the amount of salt going into the paste.

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    Do this for each pepper and place into another bowl.

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    Using a meat grinder feed the peppers through slowly.

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    You can also do this in a food processor, on 30 seconds bursts.

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    The end result should be a bright red sticky paste (if you hold a spoon upside down it should remain on the spoon firmly, thats the type of consistency your going for).

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    Next spoon the mixture into a sanitizer glass jar.

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    Seal and Store in a cool dry place until needed.

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    (No need to place in fridge).

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    1-2 tablespoons of paste is all you need per kilo of meat.

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    Now for the salt, preheat your oven to its lowest settings.

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    Transfer the moist salt into a shallow tray and spread evenly.

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    Place in oven and heat until it is completely dry (Roughly estimating between 2-3 hours).

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    Once done let it cool.

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    The other alternative is placing it on a shallow tray and letting it air dry by your window or somewhere dry (Roughly 2-3 days).

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    Once the salt is completely dry, transfer to an airtight container or glass jar and store in a cool dry place until needed.

* Per serving · 4 servings · Values may vary.

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