Taste this delicious Azorean Hot Chili Pepper, "Pimenta da Terra" sauce and you will no longer stop using it in your dishes.
The pepper sauce manufacturing techniques relies on cutting the chili pepper, taking its seeds and smashing it until it gets soft. Several days in a terracotta container with salt, among other secret technics, will do the final taste.
It can and should be use in barbecue cooking (vegetables, meat and fish), roasted fish or pork meat, stews, soups, grilled shrimps, cottage or fresh cheese, in our national piripiri chicken and party finger food as well.
Dona Pimentinha is a product from a small company that produces and distributes a wide variety of products, many of them from old tradicional ancient recipes from the Azores island of S.Miguel. Their production comes from a 15 hectare field cultivation without any kind of preservatives. They participate in local fairs and gastronomical events, sell their products in Portugal (mainland and islands) and exports to several countries, having been awarded with some prizes in the last years.
Azores has a wide variety of hot chili pepper production. The Azorean typical red pepper is very close to a variety of red pepper of Guinea and Benin coasts, where it seems to have come at the time of Portuguese spice trade routes. Besides the red pepper (sometimes called peri-peri), the main varieties are the Horn-of-Pepper Goat (Corno-de-Cabra) and the Earth Pepper (or Grada - Pimenta da Terra).
The use of this condiment on Azorean popular recipes widespread from the sixteenth century.
in Swahili language (East African coast language). In Portugal it specifically refers to a small-fruited variety that resembles a piquin. It is a small member of the Capsicum genus.
It's a curious story though how it came to Portugal and conquer this half of the world.
Piripiri or chilli peppers grows in Uganda, Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, the tropical forests of South Sudan & the highlands of Ethiopia.
Chili peppers originated in the Americas and nowadays India is the world's largest producer, consumer and exporter of chili peppers.
There is a verifiable correlation between the chilli pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, with India and southeast Asia being obvious "chilies examples" brought to Asia by Portuguese navigators during the 16th century.
Initially grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries red or green ones, monks soon discovered and experimented its chili culinary potential.
Nowadays Portuguese households keep a stack of fresh red chili at hand to flavour most typical portuguese dishes.
Piripiri sauce (used as a seasoning or marinade) is Portuguese in origin and locally used in Angola, Namibia, Mozambique and South Africa. In some of this places we even can find the best knowned and delicious flame-grilled piripiri chicken take-way, as in Portugal.
A little red fire capsule that influenced the Portuguese cuisine flavours forever.