Massa de Pimentão (Portuguese Red Pepper Paste) is a traditional Portuguese recipe for a flavouring paste made from salted and roasted bell peppers. The full recipe is presented here and I hope you enjoy this classic Portuguese dish of: Portuguese Red Pepper Paste (Massa de Pimentão).
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Ingredients:
6 large red bell peppers
3 tbsp sea salt
2 fat cloves of garlic
Olive oil
Method:
De-seed the red bell peppers and cut them into thick strips. Put these in a bowl with the sea salt, toss well to mix, cover and leave overnight.
Next day, drain off and discard the salty juices and pat the peppers dry with kitchen paper. Pre-heat the oven to 200C/400F/Gas Mark 6. Scatter the peppers in a single layer in a large roasting tin and cook for about 30 minutes, until just beginning to char at the edges.
Scoop into a clean bowl, cover with cling film and leave for 10 minutes. Then peel off the skins and put the peppers into a food processor with two crushed cloves of garlic. Pulse, add just enough olive oil to make a thick, smooth paste and whizz until blended.
Decant into sterilised jars and store in the fridge. It will keep for a couple of weeks.
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