Massa De Pimentao Red Paprika Paste Rezept

Elevate your grilled meats, poultry, and fish with this vibrant Portuguese red paprika paste! Massa de Pimentao is a flavorful condiment that adds a smoky depth and irresistible sweetness to any dish. This recipe requires a 24-hour marination period (not included in prep time), but the results are well worth the wait. The simple ingredients combine to create a complex flavor profile that's perfect for adding a touch of Portugal to your table. Keeps for up to 2 weeks in an airtight container in the refrigerator.

Vorbereitung 60 Min.

Kochzeit 40 Min.

Kalorien 597 kcal

Eiweiß 7g

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Zutaten für Massa De Pimentao Red Paprika Paste

Red Bell Peppers
2 teaspoons sea salt
Garlic Cloves
1/4 cup extra virgin olive oil

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Zubereitung von Massa De Pimentao Red Paprika Paste

Wash and quarter 1 kg (2.2 lbs) of red bell peppers.
In a large bowl, combine the quartered peppers with 2 teaspoons of sea salt. Gently toss to coat. Cover and let stand at room temperature for 24 hours.
Preheat your oven grill to high heat. Thoroughly wash the salted peppers under cold water and pat them completely dry with paper towels.
Place the peppers, skin-side up, on a baking sheet. Grill for 20-30 minutes, turning occasionally, until the skins are completely blackened and blistered. (Cooking time will vary depending on your grill).
Transfer the peppers to a bowl and cover with plastic wrap. Allow to cool completely. Once cool enough to handle, peel off and discard the blackened skins.
In a food processor or blender, combine the peeled peppers, 4 cloves of garlic, 1/4 cup of extra virgin olive oil, and 1/2 teaspoon of smoked paprika (optional). Process until completely smooth.
Taste and adjust seasoning as needed. Transfer the finished Massa de Pimentao to an airtight jar and refrigerate for up to two weeks.

Nutrition Information (Approximate per serving)

Sodium

291 g

Sugar

60g

Fat

37g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation For 1 Or 2 Low Protein 5 Ingredients Or Less Condiments Etc Easy European Portuguese Dietary Low Cholesterol Low Carb Low In Something Number Of Servings

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Massa De Pimentao Red Paprika Paste?

Massa De Pimentao Red Paprika Paste dauert insgesamt etwa 100 Minuten – ungefähr 60 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Massa De Pimentao Red Paprika Paste?

Massa De Pimentao Red Paprika Paste hat etwa 597 Kalorien pro Portion, mit ungefähr 7 g Eiweiß, 7 g Kohlenhydraten und 84 g Fett.

Welche Zutaten brauche ich für Massa De Pimentao Red Paprika Paste?

Die wichtigsten Zutaten für Massa De Pimentao Red Paprika Paste sind Red Bell Peppers, Salt, Garlic Cloves, Olive Oil. Die vollständige Liste mit Mengenangaben findest du oben.