Massa De Pimentao (Red Paprika Paste)

1. 1

   Wash and quarter bell peppers.

2. 2

   Combine with salt and let stand for 24 hours at room temperature.

3. 3

   Preheat oven grill, thoroughly wash salted peppers, pat dry.

4. 4

   Place on baking tray, skin up, under the grill and bake until skin gets black.

5. 5

   Let cool a bit, then remove skin.

6. 6

   Puree with garlic and olive oil in a blender or food processor.

7. 7

   Store in airtight jar in the fridge for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.