red pepper paste
Red Pepper Paste (Massa de Pimentao - Portugal) This paste is used as a dry marinade for a wide variety of meats and poultry. It is usually rubbed on the meat prior to roasting. Th...
Ingredients
- 8to 10 red bell peppers, cored, seeded,
- 3tablespoonkosher or coarse salt
- 3large garlic cloves, finely chopped
- 1/3to 1/2 cup extra-virgin olive oil
Directions
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Red Pepper Paste (Massa de Pimentao - Portugal) This paste is used as a dry marinade for a wide variety of meats and poultry
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It is usually rubbed on the meat prior to roasting
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Though the Portuguese do not use it in this manner, it also makes a wonderful savory spread for toast and crackers, a delicious sauce for pa
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8 to 10 red bell peppers, cored, seeded, and cut into strips about 1 inch wide 3 tablespoons kosher or coarse salt 3 large garlic cloves, fi
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Sprinkle with some of the salt and repeat, forming 7 or 8 layers
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Let stand uncovered at room temperature for 24 to 48 hours
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Drain off the accumulated liquid
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Place the uncovered bowl in a 250 degree F oven and roast for 2 to 3 hours, stirring occasionally, until most of the liquid has evaporated