Portuguese Red Pepper Paste

Name: Portuguese Red Pepper Paste
Prep time: 10 min
Total time: 10 min
Yield: 16 tablespoons | 1 cup
Ingredients: 2 tablespoons sweet paprika; 2 tablespoons sweet smoked paprika; 1/4 cup dry red wine; 8 to 10 garlic cloves; 2 Turkish bay leaves; 3 tablespoons tomato paste; 1 1/2 tablespoons fresh lemon juice; 7 sprigs cilantro; 5 sprigs flat-leaf parsley; 1 1/2 tablespoons kosher salt (16 g); 1/4 teaspoon Freshly ground white pepper; Few dashes piri-piri sauce; 1/4 cup olive oil

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5.0

12 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
16 tablespoons | 1 cup
Calories
44 kcal
Course
Condiments
Cuisine
Portuguese

Portuguese Red Pepper Paste

Iris Warren

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Each Portuguese family has its own rendition of the classic, pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new. It's bursting with wine, paprika, garlic, hot sauce, and herbs. It's Portugal in a jar.

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Ingredients

Servings

2 tablespoons sweet paprika
2 tablespoons sweet smoked paprika
1/4 cup dry red wine
8 to 10 garlic cloves
2 Turkish bay leaves crumbled
3 tablespoons tomato paste or 1 tablespoon double-concentrate tomato paste
1 1/2 tablespoons fresh lemon juice
7 sprigs cilantro
5 sprigs flat-leaf parsley
1 1/2 tablespoons kosher salt (16 g)
1/4 teaspoon Freshly ground white pepper
Few dashes piri-piri sauce or to taste
1/4 cup olive oil

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Instructions

In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and piri-piri sauce.
Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.
With the motor still running, add the olive oil in a slow, steady stream and continue whirring until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.
Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month.

Notes

This classico approach to red bell pepper paste relies on salt-cured bell peppers for oomph. It’s a much saltier version of the paste than the recipe above, so use it with a judicious hand. Wash, stem, and seed 3 red bell peppers. Slice them into 1-inch-wide strips. Line a colander with cheesecloth and pour in about an inch of kosher salt. Press some of the strips into the salt and cover with another inch of salt. Continue layering until all the strips are covered. Top with a heavy pan. Place the colander in a large bowl and set aside at cool room temperature or 5 days. On the 6th day, fish out the bell pepper strips and brush off the salt but do not rinse. Purée in a food processor, transfer to a clean glass jar, and refrigerate until you need your next fix.

Nutrition Information

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Serving 1tablespoon Calories 44kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Sodium 680mg (28%) Fiber 1g (4%) Sugar 1g (2%)