Massa De Pimentao (Red Paprika Paste)
1
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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.
- Ready In:
- 40mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 3 red bell peppers
- 1 tablespoon salt
- 2 garlic cloves
- 4 tablespoons olive oil
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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RECIPE MADE WITH LOVE BY
@Mia in Germany
Contributor
@Mia in Germany
Contributor
"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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Simple and tasty, thank you. Made for PAC Spring 2013Reply
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Reply
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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.
