Servings: Yields about 3/4 cup.
This paste of salt-cured peppers is a classic Portuguese seasoning for poultry, sausages, and meats, such as Roast Pork with Red Pepper Paste. It’s traditional to use a meat grinder to make this paste (massa de pimentão in Portuguese), but a food processor or blender will do.
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Make Ahead Tips
The salt in this recipe acts as a preservative, so the paste keeps for several months in the refrigerator when stored as directed. To use the refrigerated paste, push aside the congealed olive oil, remove what you need, and replace the oil, adding more as needed to cover the paste.
This is the authentic recipe - easy to follow (how easy does it have to be) and the previous complaints have nothing to do with the quality of the recipe. I have made this every autumn and it's a great condiment. I do wish people would not downgrade a recipe for the wrong reason - i.e. a website they do not want to pay for.
this is a cooks club recipe. unless you subscribe you can't see it. there's nothing wrong with the website!!
You are wasting my time -- the recipe does not appear, and I am not about to subscribe to a magazine whose website works so poorly. And what does the star system mean? I'm clicking the first star -- I imagine that means that I don't like it? Who would know?
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