[odshoifsdhfs]

Massa de pimentao has various recipes (as pretty much any sauce here). You can even buy in store different brands that have different flavour profiles. I guess you will have to tweak a more generic recipe to match the flavour you are looking for (or if you have some brand/restaurant you like, I can try and see if I can find it).

[MarkMarine]

The recipe from “My Lisbon” had two versions, one that you ferment, one that you make with wine vinegar and don’t ferment.

Both of the recipes calls for roasting the peppers under low heat (my oven min is 170F) for an hour or so to drive off some water… every time I do that I think I kill off the lacto. I get mold every time I try the fermented version.

If you know of any family recipes I would love to hear them!

Also I’d love to hear about the tech scene in Portugal, my wife and I have been thinking of moving the family there

[hermitcrab]

>every time I do that I think I kill off the lacto.

I have seen some people recommend to put some fresh chillis in with the roasted ones for this reason.

>I get mold every time I try the fermented version.

It is airtight? Is the brine salty enough (2-3% salt to water usually recommended)?

[MarkMarine]

I’m following the same process I use for other fermentation without issues in the other ones, 2% salt to water, mason jar with a bubbler, I actually go over and above with this one because I’ve had problems… I double clean everything, I use acid sanitizer from beer brewing to make sure the jars and lids and everything is clean, I don’t leave it uncapped unless I’m working next to a candle (a technique to keep falling spores out of yeast samples from home brewing)

I’ll try adding some fresh peppers in just for the lacto and try again.