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Homemade Pimenta Moida

  • Prep Time: 10 minutes
  • Total Time: 15 minutes plus time for cooling
  • Yield: about 3 cups


  • 1 3/4 pound red medium-hot chiles, such as Fresno
  • 3 1/2 tablespoons fine sea salt
  • 1/2 cup plus 2 tablespoons distilled white vinegar
  • 1/2 cup water
  • Olive oil, for storing (optional)


  • Remove and discard the stems from the chiles, and deseed half. Coarsely chop the chiles. Place in a blender along with the salt, and process until it becomes a semi-smooth mixture—still with some texture. Transfer to a saucepan and bring to a simmer over medium heat. Cook until the peppers soften a bit, 4 to 5 minutes.

  • Remove the pan from the heat and stir in the vinegar and water. Cool to room temperature, then transfer to clean jars with tight-fitting lids. Top with a bit of olive oil, if desired, then refrigerate the pepper sauce until ready to use; it will keep up to several months.


Recipe Details