Portuguese-Style Red Pepper Paste

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put roasted peppers, salt, garlic and 1 TBS oil in a blender, blend until smooth.
  • Slowly add remaining 2 TBs oil, blending until the paste is the consistency of whipped cream.
  • Makes about 2 1/2 cups.
  • Note: The paste will keep in the refridgerator for up to 4 days.
  • If it separates a little, drain off liquid.
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