Massa De Pimentao (Red Paprika Paste)

Massa De Pimentao (Red Paprika Paste) created by Satyne

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:

ingredients

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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  1. Satyne
    Simple and tasty, thank you. Made for PAC Spring 2013
    Reply
  2. Satyne
    Massa De Pimentao (Red Paprika Paste) Created by Satyne
    Reply
  3. Mia in Germany
    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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