Massa De Pimentao Red Paprika Paste Food

MASSA DE PIMENTAO (RED PAPRIKA PASTE)

Steps:

• Wash and quarter bell peppers.
• Combine with salt and let stand for 24 hours at room temperature.
• Preheat oven grill, thoroughly wash salted peppers, pat dry.
• Place on baking tray, skin up, under the grill and bake until skin gets black.
• Let cool a bit, then remove skin.
• Puree with garlic and olive oil in a blender or food processor.
• Store in airtight jar in the fridge for up to two weeks.

PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)

Steps:

• Set a colander inside a large noncorrosive pan or dish with sides. (You may also use a wooden produce crate with narrow spaces between the slats found at a local produce market as a colander; you would be half-way to Portugal in your mind, at least.).
• Pour a 1-inch layer of salt into the colander to form the base. Some salt will seep out.).
• Place a layer of peppers, skin side up, on the salt, pressing the peppers into the salt. UNCURL EVEN THE SMALLEST PART OF THE PEPPER, otherwise mold will form.
• Cover with a 1/2-inch layer of salt and the remaining peppers, ending with another 1/2-inch layer of salt. Place a heavy dish or bowl on top to weight it down.
• Let stand for up to 5 days to allow the moisture to drain from the peppers. After the fourth day, the peppers should be thinner, about 1/4-inch or less. The salt will be damp and the amount of liquid draining will be barely a trickle.
• Shake off the excess salt and process the peppers briefly with either a hand-cranked grinder, food processor, or blender. The texture will not be smooth -- more like coarsely ground tomatoes.
• Fill the sterilized jars, leaving about an inch at the top. Pour olive oil over the top to a depth of 1/2 inch. Close the jar tightly and refrigerate.
• To use massa de pimentão, simply push aside the congealed olive oil with a spoon, remove what you need, replacing the oil and adding more, if necessary. Use sparingly.