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Massa de Pimentao (Red Bell Pepper Paste)

Featured in the Honolulu Star-Advertiser on September 17, 2014.



Massa de Pimentao (Red Bell Pepper Paste)

  • 8 to 10 red bell peppers
  • 3 1/2 tablespoons Hawaiian salt
  • 4 large garlic cloves, grated
  • 1/2 cup extra-virgin olive oil


Wash, core, seed and cut bell peppers into 1-inch wide strips. Place a layer of strips in a large oven-safe glass bowl, sprinkle with some of the salt. Repeat with remaining peppers forming several layers of peppers and salt. Let stand uncovered at room temperature for 24-28 hours.

Preheat oven to 250°F. Thoroughly drain peppers and place bowl, uncovered in oven. Roast for 2-3 hours, stirring occasionally until most of the liquid has evaporated. Remove from oven and cool to room temperature. Peel peppers and discard skin. Add peppers, garlic, and oil into a blender and process until smooth. Transfer to a clean/sterile jar, cover and refrigerate. Will keep in refrigerator for two weeks. Use as a rub for roasting meat or chicken or to flavor soups or stews. Makes 1 1/2 cups.

Approximate Nutrient Analysis per tablespoon serving:
60 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 500 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein


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