This paste is used as a dry marinade for a wide variety of meats and poultry.
It is usually rubbed on the meat prior to roasting. Though the Portuguese do not
use it in this manner, it also makes a wonderful savory spread for toast and crackers,
a delicious sauce for pasta, and an excellent dip for raw vegetables.
8 to 10 red bell peppers, cored, seeded, andcut into strips
about 1 inch wide
3 tablespoons kosher or coarse salt
3 large garlic cloves,
1/3 to 1/2 cup extra-virgin olive oil
Place a layer of pepper strips in the bottom of a bowl about 8 inches wide. Sprinkle
with some of the salt and repeat, forming 7 or 8 layers.
Let stand uncovered at
room temperature for 24 to 48 hours.
Drain off the accumulated liquid. Place the uncovered bowl in a 250 degrees F
oven and roast for 2 to 3 hours, stirring occasionally, until most of the liquid
Remove from the oven and cool to room temperature.
Peel and discard the skin from the peppers. Combine the peppers, garlic, and
about 1/4 cup of the oil in an electric blender or food processor. Process until
the paste is smooth, scraping down the sides of the container as needed. With the
processor running, add the remaining oil in a thin stream until the paste is light
and the consistency of whipped butter.
Transfer to a jar with a tightly fitting
lid and refrigerate.
Use as needed, allowing the paste to come to room temperature