Red pepper paste/ Massa de pimentão #recipe #cooking #portugal #easyrecipe #homemade #easyrecipe

Hi there. Today I made masqueraste. Let me show you how I made it. I’m making a small batch just so I can show you what the process is. And you can easily double it if you really like it in your marinades. I already washed four red bell peppers. Remove all the seeds along with the white ribs. Now you want to bring a pot of water to a boil. You place the red bell peppers in the water. Bring it to a boil and let it cook for about half an hour. It’s soft like this. You want to drain this well. Once your peppers are cool enough to handle and remove the peel as much as possible because you want this to be a smooth puree and you put it in the blender. Now you want to puree until it has a sauce consistency. It looks like this and see how much I got out of it. So for every cup of sauce that you have, you want to add 1/4 cup of sea salt. It is a salty marinade. If this sauce is new to you, if you’re going to start using it, reduce your salt a little bit in your marinade. If you like to add more salt from there on, because I have a cup and a half of sauce, I’m going to add 1/4 cup of sea salt. Um, half of that 1/4 cup, which is 2 tablespoons. You must use the sea salt because this is what will preserve the pepper. Now you mix. Also add a little olive oil on top to avoid creating a film if you leave it a long time in the fridge. Usually good up to 6 months. This is great for your Portuguese cooking, great in the marinades. I hope you try the recipe.