A question about a recipe: Jean Anderson's Sweet Red Pepper Paste (Massa de Pimentão)

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...
Thanks!
Suzie

  • Posted by: susymac
  • September 15, 2011
  • 2154 views
  • 5 Comments

5 Comments

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creamtea
creamtea September 15, 2011

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.

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Kristen Miglore
Kristen Miglore September 15, 2011

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.

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pierino
pierino September 15, 2011

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

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drbabs
drbabs September 15, 2011

Kristen provided a link to the book on Amazon. here it is again: http://www.amazon.com/Food...

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creamtea
creamtea September 15, 2011

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!

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