Red Pepper Paste

The “Massa de Pimentão” is a flavorful and vibrant addition to various dishes, enhancing them with its rich, peppery taste.
Whether incorporated into sautéed dishes, stews, or marinades, this paste brings a robust and traditional Portuguese flavor to your cooking.
The "Massa de Pimentão" (Red Pepper Paste) is widely used in Portuguese cuisine, serving as a marinade for various fish and meat dishes, such as "Carne de Porco à Alentejana" and other oven-roasted plates.
While available for purchase at supermarkets, the homemade version provides superior quality and flavor.
With a long shelf life, up to 2 years, it can also make for a wonderful gift, perhaps as part of a Christmas hamper.
Note: as this homemade paste is quite salty, you might want to skip additional salting when using it to season dishes.

Neuza Costa

7 October, 2023

Ingredients:

• 3 kg (approximately 6.6 lbs) of red peppers, halved and seeds removed
• Salt to taste
• Olive oil to taste

Instructions:

1. Cook the Peppers:
   Boil the red peppers in a pot of boiling water for about 40 minutes until the skin separates from the flesh.
   Once cooked, remove them from the water and let them cool before peeling off the skin.
2. Prepare the Pepper Paste:
   Using a hand blender, purée the peeled peppers until you have a smooth paste.
   Place a clean, thin cloth over a strainer, and pour the pepper paste into it.
   Cover with a cloth and let it drain for 24 hours.
3. Season the Paste:
   The next day, alternate between adding two tablespoons of pepper paste and one tablespoon of salt in a bowl.
   Mix thoroughly with a spoon.
4. Jar and Preserve:
   Transfer the pepper paste into a well-sealing, previously sterilized jar (boiled in hot water).
   Firmly pack the paste and cover with a generous layer of olive oil.
   Seal the jar and store it in the refrigerator.
   This pepper paste can last up to 2 years.

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The IntenseFlavour team wishes you a bon appetit!