Massa de Pimentao (Red Bell Pepper Paste)
- 8 to 10 red bell peppers
- 3 1/2 tablespoons Hawaiian salt
- 4 large garlic cloves, grated
- 1/2 cup extra-virgin olive oil
Massa de Pimentao (Red Bell Pepper Paste)
Featured in the Honolulu Star-Advertiser on September 17, 2014.
Ingredients:
Directions:
- 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
