Portuguese-Style Red Pepper Paste - cooking recipe

Ingredients

4 large red bell peppers, roasted and cut into chunks
1 fresh jalapenos or 1 serrano pepper, roasted and cut into chunks
1/2 teaspoon salt, to taste
2 cloves garlic, crushed and peeled
3 tablespoons extra virgin olive oil, divided

Preparation

Put roasted peppers, salt, garlic and 1 TBS oil in a blender, blend until smooth.
Slowly add remaining 2 TBs oil, blending until the paste is the consistency of whipped cream.
Makes about 2 1/2 cups.
Note: The paste will keep in the refridgerator for up to 4 days.
If it separates a little, drain off liquid.