Sweet Red Pepper Paste
Sweet Red Pepper Paste, (Massa de Pimentão), is a popular iconic flavoring ingredient of the Alentejo Region of Portugal. Ground salt-brined sweet red peppers are used to flavor most meats and poultry. A distinctive flavor, this sweet red pepper paste is usually combined with other spices. Additional salt is usually not needed when preparing a dish.
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- 4 large sweet red peppers, cored, seeded, cut into 2-inch strips
- 3 pounds coarse kosher salt (not pickling or table salt)
- ½ cup extra virgin olive oil
- 2 8-ounce jelly jars, sterilized
- One 11×18 non-corrosive sheet pan with 1-inch sides
- One 9 x 12 wood slatted box or footed sieve
- Cheese cloth, if using sieve
Set Up Process
- Set wooden box or sieve onto one end of the sheet pan. Pour a 1-inch layer of coarse salt across the bottom of the box or lined sieve. From this point, do not move the box or sieve. Once the base salt is added the layering will be like assembling a jigsaw puzzle.
- Place the pepper slices skin side up, onto the salt. Make sure to uncurl even the smallest part of the pepper, otherwise mold will form. Lightly press the slices onto the salt.
- After the first layer of peppers is completed, cover the peppers with a ½ inch layer of salt. Make a second layer of peppers, finishing with another ½-inch layer of salt, completely covering the peppers. Cover with wax paper and place heavy dishes on top to weigh it down. Move the sheet pan near a sink. Place a thick wooden spoon or two under the sheet pan to raise the box end. Let stand up to 5 days. When ready, drainage will be a trickle to nothing and peppers will be very thin.
- When the peppers are ready, do not rinse the peppers. Simply wipe off excess salt with a clean kitchen towel or your fingers. Process the peppers in a meat grinder, blender or food processor until a consistency of ground beef is achieved. Pack firmly in the jars to within 1-inch of top. Top off with the olive oil and seal tightly. Store in the refrigerator for at least 6 to 9 months. To use, push aside any congealed olive oil, remove what you need, depending on the recipe then top off jar with more olive oil, recover and store.
