Massa De Pimentao (Red Paprika Paste) - cooking recipe

Ingredients

3 red bell peppers
1 tablespoon salt
2 garlic cloves
4 tablespoons olive oil

Preparation

Wash and quarter bell peppers.
Combine with salt and let stand for 24 hours at room temperature.
Preheat oven grill, thoroughly wash salted peppers, pat dry.
Place on baking tray, skin up, under the grill and bake until skin gets black.
Let cool a bit, then remove skin.
Puree with garlic and olive oil in a blender or food processor.
Store in airtight jar in the fridge for up to two weeks.