Salsa Pimentón Recipe

Salsa Pimentón Recipe

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45 juta s/d 2.5 milyar listing 2017
Salsa Pimentón Recipe Salsa Pimentón Recipe Salsa Pimentón Recipe, Yield : About 11/2 cups (354 mL) Heat Scale : Medium The hotbed of chiles in Spain is the valley of La Vera, where the pimientos (chiles) are grown and smoked to make the famous spice pimentón de la Vera. The majority of the pimentón goes to sausage factories, where it is used to spice up, flavor, and brighten up the famous Spanish chorizo. But it is also packed in tins for the consumer market. There are three varieties of pimentón—sweet (dulce), hot (picante), and bittersweet (agridulce). The hot type is used in winter soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled and sliced, then sprinkled with olive oil, salt, and hot pimentón powder. Interestingly, there are recipes for chorizo and potato stews that utilize all three of the types of pimentón. Serve this sauce over grilled seafood and chicken. Ingredients : 1 tablespoon (15 mL) olive oil 6 cloves garlic, peeled and minced 1 medium red onion, peeled and chopped 3 tablespoons (45 mL) hot pimento, divided Salt, to taste Freshly ground black pepper, to taste 2 tablespoons (30 mL) chopped fresh Italian parsley 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup (118 mL) minced green olives Method : In a saucepan, heat the oil over medium heat. Add the garlic, onion, and 1 tablespoon (15 mL) of the pimentón and sauté for about 2 minutes. Add the black pepper, parsley, and tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and purée. Transfer the sauce back to the pan and keep warm.
Salsa Pimentón Recipe

Salsa Pimentón Recipe

Yield : About 11/2 cups (354 mL) Heat Scale : Medium The hotbed of chiles in Spain is the valley of La Vera, where the pimientos (chiles) are grown and smoked to make the famous spice pimentón de la Vera. The majority of the pimentón goes to sausage factories, where it is used to spice up, flavor, and brighten up the famous Spanish chorizo. But it is also packed in tins for the consumer market. There are three varieties of pimentón—sweet (dulce), hot (picante), and bittersweet (agridulce). The hot type is used in winter soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled and sliced, then sprinkled with olive oil, salt, and hot pimentón powder. Interestingly, there are recipes for chorizo and potato stews that utilize all three of the types of pimentón. Serve this sauce over grilled seafood and chicken. Ingredients :
    • 1 tablespoon (15 mL) olive oil
    • 6 cloves garlic, peeled and minced
    • 1 medium red onion, peeled and chopped
    • 3 tablespoons (45 mL) hot pimento, divided
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • 2 tablespoons (30 mL) chopped fresh Italian parsley
    • 2 medium tomatoes, chopped
    • 2 red bell peppers, roasted, peeled, seeded, and chopped
    • 1/2 cup (118 mL) minced green olives
Method : In a saucepan, heat the oil over medium heat. Add the garlic, onion, and 1 tablespoon (15 mL) of the pimentón and sauté for about 2 minutes. Add the black pepper, parsley, and tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and purée. Transfer the sauce back to the pan and keep warm. how to cook salsa pimentón, how to make salsa pimentón, ingredients salsa pimentón, method salsa pimentón, salsa pimentón, salsa pimentón recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Salsa Pimentón Recipe

Article Categories : American Recipes, Australie Recipes, European Recipes, Recipes

Salsa Pimentón Recipe

Salsa Pimentón Recipe

Yield : About 11/2 cups (354 mL)
Heat Scale : Medium

The hotbed of chiles in Spain is the valley of La Vera, where the pimientos (chiles) are grown and smoked to make the famous spice pimentón de la Vera. The majority of the pimentón goes to sausage factories, where it is used to spice up, flavor, and brighten up the famous Spanish chorizo. But it is also packed in tins for the consumer market. There are three varieties of pimentón—sweet (dulce), hot (picante), and bittersweet (agridulce). The hot type is used in winter soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled and sliced, then sprinkled with olive oil, salt, and hot pimentón powder. Interestingly, there are recipes for chorizo and potato stews that utilize all three of the types of pimentón. Serve this sauce over grilled seafood and chicken.

Ingredients :

    • 1 tablespoon (15 mL) olive oil
    • 6 cloves garlic, peeled and minced
    • 1 medium red onion, peeled and chopped
    • 3 tablespoons (45 mL) hot pimento, divided
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • 2 tablespoons (30 mL) chopped fresh Italian parsley
    • 2 medium tomatoes, chopped
    • 2 red bell peppers, roasted, peeled, seeded, and chopped
    • 1/2 cup (118 mL) minced green olives

Method :

In a saucepan, heat the oil over medium heat. Add the garlic, onion, and 1 tablespoon (15 mL) of the pimentón and sauté for about 2 minutes. Add the black pepper, parsley, and tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and purée. Transfer the sauce back to the pan and keep warm.