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    You are in: Home / Recipes / Massa De Pimentao (Red Paprika Paste) Recipe
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    Massa De Pimentao (Red Paprika Paste)

    Massa De Pimentao (Red Paprika Paste). Photo by Satyne

    1/1 Photo of Massa De Pimentao (Red Paprika Paste)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mia in Germany's Note:

    This is a popular condiment in Portugal to accompany meat, poultry, fish, specifically grilled. It keeps for about 2 weeks in an airtight jar in the fridge. Preparation time does not include 24 hours marinating time. Cooking time is a guess - depends on your oven grill. You can also grill the garlic, too.

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    Ingredients:

    Serves: 1

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Wash and quarter bell peppers.
    2. 2
      Combine with salt and let stand for 24 hours at room temperature.
    3. 3
      Preheat oven grill, thoroughly wash salted peppers, pat dry.
    4. 4
      Place on baking tray, skin up, under the grill and bake until skin gets black.
    5. 5
      Let cool a bit, then remove skin.
    6. 6
      Puree with garlic and olive oil in a blender or food processor.
    7. 7
      Store in airtight jar in the fridge for up to two weeks.

    Ratings & Reviews:

    • on April 04, 2013

      55

      Simple and tasty, thank you. Made for PAC Spring 2013

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Massa De Pimentao (Red Paprika Paste)

    Serving Size: 1 (435 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 596.9
     
    Calories from Fat 495
    83%
    Total Fat 55.1 g
    84%
    Saturated Fat 7.5 g
    37%
    Cholesterol 0.0 mg
    0%
    Sodium 6992.8 mg
    291%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 7.6 g
    30%
    Sugars 15.0 g
    60%
    Protein 3.9 g
    7%

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