Portuguese salted red pepper paste (Massa de pimentão)

1. Wash the red peppers, remove the seeds and cut into wide strips.

2. In a large bowl or earthenware dish layer the peppers with handfuls of coarse salt, finishing with a layer of salt on top.

3. Cover and leave in a cool place for 2-3 days; the salt draws out the juice and softens the peppers.

4. Lift the peppers out of the liquid, rinse briefly and squeeze thoroughly; peel off the skins if you like.

5. Blend the peppers with the peeled garlic in a blender to a thick paste, adding most of the olive oil in a thin stream.

6. Spoon into clean jars, seal with a finger's depth of olive oil and store in the fridge; use in meat marinades (carne de porco à alentejana), stews and rice.

Tip: Massa de pimentão is a cornerstone of Alentejo and Madeira cooking – one heaped tablespoon is enough to marinate half a kilo of meat; because it is salty, don't add extra salt to the marinade.