What is massa de pimentão (red pepper paste)?
Its a popular paste/condiment used in Portuguese gastronomy to season just about anything with loads of flavor, most typically before roasting or grilling. This paste adds flavour to any dish.
The Massa de pimentão is mostly made at home. The process is long, but really easy and rewarding.
How to make Portugal’s famous massa de pimentão (red pepper paste)?
- 6 Red Bell Peppers
- Large quantity sea salt
- Olive Oil
Wash peppers and remove the stems, seeds and white ribbing. Cut them into long wide strips.
Place the pepper strips on a large bowl or tray and sprinkle with salt on both sides, pressing the layers between each other.
Let them cure for 5 to 7 days.
Drain all the liquid and any remaining salt and purée them in a food processor until smooth.
Sterilise a glass jar in the microwave.
Put the paste inside and cover with olive oil to conserve. Store it in the fridge to use for weeks and weeks.
PT:
- 6 pimentões vermelhos
- sal marinho
- Azeite
Lavar os pimentos, remover as hastes, sementes e nervuras brancas. Cortá-los em tiras longas e largas.
Colocar as tiras de pimento numa tigela grande ou tabuleiro e polvilhar com sal dos dois lados, pressionando as camadas entre si. Deixar os pimentos curar por 5 a 7 dias.
Escorrer todo o líquido e qualquer sal restante num processador de alimentos processar as tiras de pimento até ficar homogêneo.
Esterilizar um frasco de vidro no microondas.
Coloque a pasta dentro do frasco e cobrir com azeite para conservar. Guardar no frigorifico.
Usar com cuidado ao adicionar sal a pratos que incluam pasta de pimentão.
