Massa De Pimentao (Red Paprika Paste)

Recipe by Mia in Germany
READY IN: 40mins
SERVES: 1
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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