Massa de Pimentao (Red Bell Pepper Paste)

Meal Type

Cuisine

Featured in the Honolulu Star-Advertiser on September 17, 2014.

Wash, core, seed and cut bell peppers into 1-inch wide strips.
Place a layer of strips in a large oven-safe glass bowl, sprinkle with some of the salt.
Repeat with remaining peppers forming several layers of peppers and salt.
Let stand uncovered at room temperature for 24-28 hours.
Preheat oven to 250°F.
Thoroughly drain peppers and place bowl, uncovered in oven.
Roast for 2-3 hours, stirring occasionally until most of the liquid has evaporated.
Remove from oven and cool to room temperature.
Peel peppers and discard skin.
Add peppers, garlic, and oil into a blender and process until smooth.
Transfer to a clean/sterile jar, cover and refrigerate.
Will keep in refrigerator for two weeks.
Use as a rub for roasting meat or chicken or to flavor soups or stews.

Makes 1 1/2 cups.

Approximate Nutrient Analysis per tablespoon serving:
60 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 500 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein

Meal Type

Cuisine

Massa de Pimentao (Red Bell Pepper Paste)

Ingredients:

Massa de Pimentao (Red Bell Pepper Paste)

Directions:

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