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


  1. Wash, core, seed and cut bell peppers into 1-inch wide strips.
  2. Place a layer of strips in a large oven-safe glass bowl, sprinkle with some of the salt.
  3. Repeat with remaining peppers forming several layers of peppers and salt.
  4. Let stand uncovered at room temperature for 24-28 hours.
  5. Preheat oven to 250°F.
  6. Thoroughly drain peppers and place bowl, uncovered in oven.
  7. Roast for 2-3 hours, stirring occasionally until most of the liquid has evaporated.
  8. Remove from oven and cool to room temperature.
  9. Peel peppers and discard skin.
  10. Add peppers, garlic, and oil into a blender and process until smooth.
  11. Transfer to a clean/sterile jar, cover and refrigerate.
  12. Will keep in refrigerator for two weeks.
  13. 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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