20 December, 2018
Portuguese Pimentão (aka:Red Pepper Paste)
- Fresh Red Peppers, 4-5, no seeds, cut into 2 inch wide strips
- Sea Salt, up to 1/2 cup
- 2 garlic cloves (optional)
- 1/4 cup of olive oil
- Baking Tray
Place all red peppers onto the tray, cover well with sea salt. Cover with plastic wrap and let sit for about 24 hours, to remove water from peppers. Day 2, rinse off salt, pat dry and roast peppers for 20-30 minutes in oven at 450 degrees, you want some char on there. After about 15 minutes, add the cloves. Once roasted, let cool and discard pepper skins. Puree the peppers and the garlic, adding the olive oil slowly to combine. Keep refrigerated 2 to 3 weeks, air sealed with olive oil on top or freeze.