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This bell peppers puree, or paprika paste, is a typical cooking rub of the Portuguese culinary tradition. It is spread on top of pork meat before cooking, or added as a simmer sauce on special courses. It gives a very nice red colour to white meat.
Ingredients: Bell peppers, fruit vinegar and salt.
| Weight | 0.95 kg |
|---|
Brand
Quinta d’Avo
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- Ground into a paste immediately after harvesting to preserve their natural colour and flavour, resulting in a vibrant and spicy sauce.
- It’s ideal for enhancing grilled meats, seafood, and various Portuguese dishes.
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