I have a question about the recipe "Jean Anderson's Sweet Red Pepper Paste (Massa de Pimentão) " from Genius Recipes.
I'm wondering if peeling these peppers is as easy as when you blacken them...
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Lisanne is a trusted home cook.
I have made this recipe many times. It is a little time consuming but no different. I have made it under time-and-laziness constraints without peeling and it was still delicious.
Kristen is the Creative Director of Food52
I find it's even easier, amazingly enough. You know how with a blackened pepper, sometimes the skin is flaky and papery, and sticks everywhere? Here, as long as you roast it long enough, the skin comes off cleanly.
pierino is a trusted source on General Cooking and Tough Love.
Among her various works Jean Anderson (a friend of a friend) has an excellent book for this type of cooking, "The Food of Portugal". I refer to it frequently. It might be hard to find now. But you could try Kitchen Arts and Letters or powells.com
Barbara is a trusted source on General Cooking.
Kristen provided a link to the book on Amazon. here it is again: http://www.amazon.com/Food-Portugal-Jean-Anderson/dp/0688134157?tag=food52-20
pierino, I also have the book; one of my favorites. So dog-eared I should get a new one. The pepper paste and also the green beans with garlic and cilantro are staples in our house. How nice to know you are friends with the author!